Makes 2 pasties
Ingredients
Shortcrust Pastry
200g plain flour
100g of your choice of fat – butter, margarine, lard..
2-3 tbs cold water to mix
Filling
½ leek thinly sliced (100g)
50g sweetcorn – frozen or fresh
50g Cheddar cheese, grated
black pepper
egg to glaze
Method
- Preheat the oven to 200°C/Gas 6. Line a baking tray with parchment paper.
- Prepare the pastry. Put the flour into a bowl and rub in cubes of fat. Use a processor to help. The mixture should look like breadcrumbs.
- Stir in 2-3 tablespoons cold water and bring the mixture together with your hands.
- Knead the dough lightly and wrap in clingfilm to chill for 20 minutes. This helps the dough to rest and not shrink on baking. If not rested enough the pastry is hard to roll as it will not stretch and breaks and cracks.
- Cook the leek and sweetcorn in a saucepan in a very little boiling water for 5 minutes. Drain and cool.
- Put the dough on a floured surface, flour the rolling pin, and roll out evenly.
- Divide the pastry in 2 and cut the pastry into 2 circles about 20cm in diameter.
- Mix the vegetables with cheese and share between the pastry circles.
- Brush the edges with beaten egg and fold over to make a semi circle. Seal and crimp together.
- Put on a baking tray and brush with beaten egg. Bake 25-30 minutes until golden brown.
Cheese and onion pastie
Use the same amount of pastry but change the filling –
Filling
150g grated hard cheese
1 egg
1 small onion finely chopped
black pepper
Quick pastry method
Use a food processor to work in the fat into the flour until it becomes breadcrumbs.
Add water slowly and mix quickly to form a dough.
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