How to make it

  • To make the shortcrust pastry, mix the flour and baking powder and rub in the fats until the mixture resembles breadcrumbs. The best shortcrust pastry is made with cold fat and cold hands. Then add water - a couple of teaspoons at a time, until the mixture can be formed into a ball of dough. Wrap the dough in clingfilm and leave to rest in the fridge whilst you make the filling.
  • To make the filling

  • Fry the ham or bacon in the oil until crispy. Toss with the sage, and place on a piece of kitchen roll.
  • Mix together all remaining ingredients, add the meat and sage and season well.
  • To assemble your pasties

  • Preheat the oven to 200C (400F).
  • Roll the pastry out to about half a centimetre thick. Cut into four 8cm rounds (you may need to re-roll the pastry to get all four rounds). I tend to find a large saucer is good for cutting around to this diameter.
  • Place a couple of spoonfuls of the filling in the middle of each pastry round, brush the edges of the pastry with milk, and bring the edges together to make a semi-circle. There's no need for fancy crimping -just lightly squeeze the edges together.
  • Brush each pasty with a bit of milk and bake for 10 minutes at 200C. Then reduce the heat to 180C (350F) and continue to bake for about 30 minutes until the pastry is golden brown.
  • Perfect eaten either hot or cold. Great for lunchboxes (pasties were originally designed by the wives of Cornish miners so their husbands could take their 'meat and two veg' dinner to work!).

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  • chuckieb 7 years ago
    This sounds like a really nice recipe. Wondering if I could adapt it easily to vegetarian. Just need to think of a veggie that would go well with the squash to replace the ham/bacon. Mmmm...or get some veggie ham....there's an idea. Thanks so much!
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  • valinkenmore 7 years ago
    This sounds great - making these real soon! Thanks for the post.
    Was this review helpful? Yes Flag

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