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These pasties are easy to prepare because you don't need to precook the filling. They taste wonderful eaten hot or cold.
Open-freeze the uncooked pasties on a tray and place in an airtight container in the freezer until required. Thaw completely and cook as above.
For cheesy ham pasties, add 75g grated mature Cheddar to the pastry and reduce the lard to 50g. For the filling, use 450g unsmoked gammon steak, cubed, 1 medium sliced leek and a sliced onion. You can also add a couple of chopped, hard boiled eggs.
For a sweet version, make the pastry with all butter and add 25g caster sugar. Divide the pastry into 6 and roll out to thin 20cm circles. For the filling, use 600g Bramley apples, peeled, cored and sliced. Divide between the pastry circles and sprinkle each one with a pinch of ground cloves and 25g light brown muscovado sugar. Seal and cook in a preheated oven at 180°C, gas mark 4 for 40 minutes. Serve with Cornish clotted cream.
Typical values per serving:
This recipe was first published in September 2005.