Never has a food item been so perfectly portable. Adopted in the 17th and 18th centuries by miners and farm workers in Cornwall, pasties were a convenient way to carry their food to work.
These irresistible mini pasties have an added twist and will be a hit with all who encounter them. The filling is delightfully lifted by the rich, tangy and tongue-tingling heat of Tracklements Tomato & Chilli Chutney.
Makes: 10 – 12
Ingredients:
Pastry – make your own:
- 500g plain flour
- 225g cold unsalted butter
- 1 tsp salt
- 5-6tbsp cold water
- 1 free-range egg, beaten with 2 tsp milk, to glaze
- Pastry – ready-made:
- 500g short crust pastry
For the filling:
- 250g good quality, finely diced beef
- 4 tbsp Tracklements Tomato & Chilli Chutney
- 200g potatoes – we like Maris Piper, peeled and finely diced
- 75g Swede, finely diced
- 1 small onion, finely diced
- pinch salt
- pinch pepper
Method:
- Put the flour, butter and salt in a large bowl and use your fingertips to gently combine until the mixture resembles breadcrumbs. Gradually add water and mix with hands or a wooden spoon until the mixture forms a smooth dough
- Turn the mixture onto a clean worksurface and knead into a smooth ball. Flatten into a fat circle, wrap in clingfilm and put in the fridge for half an hour until firm
- In a frying pan, heat a little oil and cook the beef for 2-3 mins until “sealed” but not cooked through
- Preheat the oven to 180°C /160°C /gas mark 4 and line a baking tray with baking paper
- Combine the ingredients for the filling in a bowl, mix well and season
- Roll out the dough to the thickness of a pound coin and use a 12cm biscuit cutter or an upturned bowl to cut 10-12 circles of pastry (re-rolling the scraps until you can make enough). Use a slotted spoon to drain off any meat juices and divide the mixture between the circles, fold the pastry in
- half and crimp the edges to seal. Brush the pasties with glaze, pop them on the baking sheet and cook for around 30 mins or until golden