This recipe will impress all of your friends, but be warned they will probably never leave once they taste these Scrummy Pasties.
A handy tip
Instead of buying already diced Pork, ask on the butchers counter if they can dice up some Pork leg for you. It is so tasty and so much cheaper.
For the pastry
440g Plain Flour, plus extra for dusting
2 tbsp Baking Powder
Sprinkle of salt
130g unsalted Butter, chilled and cubed
2 large free-range Egg Yolks
140ml cold water
1 free-range Egg, beaten, for brushing
For the filling
400g /roughly 3 large Potatoes cut into cubes
160g frozen Peas
1 Red Onion, finely chopped
1 small green Apple, cored and cut into 1cm/½in cubes
400g Diced Pork (ideally leg)
2 tbsp Mint Sauce / or you can use dried mint
1 tbsp Salt
1 tbsp Black Pepper
50g Butter
1 tbsp Plain flour
Splash of Worchester Sauce
The Scrummy Filling
Method
To make the pastry, sieve the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your Pastry cutter or Fingertips until it resembles bread crumbs.
Add the egg yolks and stir using a flat edged knife. Then add the water a little at a time, still mixing with your Flat knife. Make sure to add the water gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill.
To make the filling, put the potatoes, peas, onion, apples,Pork, and salt in a large bowl and mix well. Add the dried Mint to the mix or you can spoon in each pasty some mint sauce. Melt the butter over a low heat and pour in, then add the flour and mix.
Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with foil, make sure you grease the foil so they don’t stick, or you can use baking paper.
Roll the pastry out on a lightly floured work surface to the desired thickness. Cut around a dinner plate with a pizza cutter to create six pastry circles.
Place a some of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat. Brush with the beaten egg and bake on a baking tray for 55 minutes or until golden brown. Leave to stand for 10 minutes before eating because you will burn your mouth!
Bon Appetit!
The end result.
Kelly X
P.S. Why don’t you try using different fillings and see what you like best. You can freeze them too so perfect for making on a rainy day to stock up the freezer. Freeze raw and keep for up to 4 months.