Boxing Day Pasties
Ingredients
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1 egg, beaten
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1 tbsp milk
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1 tsp parsley, chopped
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1 tbsp cranberry sauce
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350g ready-made shortcrust pastry
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30g cooked turkey meat
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20g cooked stuffing
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1 chipolata
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2 roughly chopped, cooked chestnuts
Method
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Preheat the oven to 180°C, gas mark 4. Roll out 350g ready-made shortcrust pastry and cut into 4 x 18cm circles. Transfer to a baking tray.
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Leaving a rim round the edge, pile the bottom semicircle of each with 30g cooked turkey meat, 20g cooked stuffing, the raw meat from 1 chipolata, 2 roughly chopped, cooked chestnuts, 1 tbsp cranberry sauce and 1 tsp chopped parsley. Dampen the edges with milk and fold the dough over the filling. Crimp the edges together with a fork.
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Cut a slit in each pasty and paint with beaten egg. Bake for 40–45 minutes, till the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold.
Comments
Glossary
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Bake
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Chop
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Crimp
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Egg
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How to Cook Chestnuts | Types of Chestnuts | Waitrose
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Milk
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Parsley
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Pastry
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Preheat
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Roll
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Sausages (fresh)
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Slit
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Stuffing
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Turkey
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This recipe was first published in December 2006.
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