Pasties
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Ingredients
for the pastry:
150g cold butter, cut into small cubes
300g plain flour
1 pinch fine sea salt
2 eggs, beaten and an extra 1 for the glaze
2 tbsp cold water
for the filling:
a dash rapeseed oil
1 shallot, finely diced
3 cloves garlic, finely chopped
1 red chilli, finely chopped
380g minced beef
2 tsp smoked paprika
1 tsp ground cumin
½ tsp cracked black pepper
1 tbsp tomato purée
20g olives, de-stoned and chopped
100ml stock
Method
To make the pastry, rub the cold butter into the flour and salt until it looks like rough breadcrumbs.
Stir the cold water and egg together and add it to the flour mixture until combined. Knead it gently and just enough to combine the ingredients well.
Wrap the pastry in baking parchment and place into the fridge for about three hours.
Heat the rapeseed oil and sauté the shallots until translucent, add the garlic and chilli and stir them through the shallots.
Add the mince and break up any lumps, cook until all of the meat is browned.
Add the paprika, cumin, black pepper and tomato purée as well as the olives and stock.
Allow to bubble away for ten minutes until the meat is cooked through and the liquid has reduced.
Set aside to cool.
Preheat your oven to 220ºC/gas mark 7 and line two large flat baking trays with parchment.
Roll the pastry cut out 6 circles about 7 inches in width.
Spoon about two tablespoons of filling into the centre of each disc leaving enough space so you can comfortably seal in the edge.
Fold the pastry discs over and seal around the edges by pinching the pastry tightly to crimp the edge. Make a tiny hole with the tip of a knife to let air out as it bakes.
Brush each parcel with the beaten egg and place onto the prepared trays.
Bake for about 5 minutes then turn your oven down to 180ºC/gas mark 5 and bake for another 25 minutes until golden.
Once cool enough to handle transfer onto a wire rack to cool completely.
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