This is how it's made Sunday Roast Pasties
- To make the pastry, crumble together the flour, salt and the Stork with Butter in a bowl by hand until it resembles breadcrumbs.
- Add in the cold water one tablespoon at a time until it forms a dough.
- Wrap this in cling film and chill for an hour.
- To make the filling, mix together all of the ingredients.
- Pre-heat the oven to 180C and roll out the pastry and cut into discs using a small plate as a guide.
- Put a large tablespoon of filling just below the middle of the disc.
- Use a pastry brush to spread a little egg around the edge and pull the pastry over and seal shut.
- Use a fork to create the ‘crimp’ pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
- Bake for 30 minutes - these are best enjoyed hot so serve straight from the oven or heat up in the microwave before eating.
- Temperature: 200C /180C Fan/ Gas mark 7 oC
- Baking time:
- Serves: 4
