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For the filling

For the pastry

Nutrition: per pasty

  • kcal511
  • fat25.2g
  • saturates10.7g
  • carbs48.5g
  • sugars3.1g
  • fibre2.8g
  • protein22.1g
  • salt0.8g
    low

Method

  • step 1

    To make the filling, mix everything together in a bowl with ¾ tsp black pepper and 1 tbsp cold water. Stir in a pinch of salt and set aside. Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets or trays with baking parchment.

  • step 2

    To make the pastry, put the flour, baking powder and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. Tip in the oil, egg yolk and 5 tbsp cold water. Pulse again until the dough just starts to come together, adding another ½-1 tbsp water, or as needed. If you gently press the dough and it sticks together, you know it’s the right consistency. Tip out the dough onto the work surface and gently press it into a smooth ball.

  • step 3

    Cut the pastry into 6 equal pieces. For each pasty, lightly and briefly shape one piece of the pastry to a smooth ball. (Keep the other pieces wrapped in cling film until needed.) Press the ball down to make an even flattened round. Then roll the pastry out on a lightly floured surface, as thinly as you can, to a circle just over 20cm in diameter, keeping the round shape with your hands as you roll. As you’re rolling the pastry thinner than usual, handle it carefully to prevent it breaking, and keep the work surface and rolling pin lightly dusted with flour to prevent the pastry sticking. Use the base of a 20cm loose-bottomed cake tin (or similar) as a guide to cut around to neaten the pastry edges (step 1). Spoon a sixth of the filling down the centre of the pastry circle and lightly press down with your hand to contain and flatten it slightly. Dampen the pastry edges with water (step 2) and carefully bring one side of the pastry over to join the other side (step 3), tucking in the filling to keep it inside as you do so. Press the joins together to seal, then make a thin decorative edge by rolling or curling the pastry edge over all the way around. Press down to seal. Repeat with the remaining pastry and filling. Sit each pasty on the baking sheet or tray, then pierce a small hole in the top of each one for the steam to escape. Beat the egg white to loosen, then brush a little over each pasty to glaze (step 4).

  • step 4

    Bake for 15 mins, then lower the oven to 180C/160C fan/gas 4. Brush with more egg white, and bake a further 35 mins until the pastry is crisp and golden, covering loosely with foil if they are browning too quickly. Remove with a wide spatula and leave to cool slightly on a wire rack. Serve warm or cold.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

ldupuy

question

I'd like to try the recipe but down here, in France, Worcester sauce is costly and given the quantity needed here or in other recipes, half the bottle would go to waste. Any idea as to what I could substitute it with, please? Half the amount of light soy sauce, maybe? Thanks in advance.

colekearney-jones72809

ew your french, your werid, first stop being poor and buy the sauce and stop complaining, go and eat snails

WallyWest

A star rating of 5 out of 5.

Made, these last night. I doubled the recipe and got 13 pasties. Absolutely delicious and easy to make!

kat56

our take on this: -the dough rolled out wonderfully...i wonder if the full fat recipe crumbled for some because it used lard instead of oil for part of it and not enough water -also we rest the dough in the fridge for 1/2 hour to allow the water to fully hydrate the dough -for my flour (canadian…

tuppster

A star rating of 3 out of 5.

I found that there was far too much filling for the pasties, despite having rolled out the pastry so very thin. So I had to freeze half of the filling as had no extra ingredients for more pastry!

sailorgirl700

A star rating of 4 out of 5.

As vegetarians I change this recipe to include Quorn pieces instead of Beef, Quorn is also much lower in fat than beef. I also use a vegetable spread instead of butter and sometimes use wholemeal flour instead of plain. Also I use vegetarian home made Worcester sauce. Everyone really enjoys these…

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