This is how it's made Chorizo and Turkey Pastry Parcels

For the Hot Water Pastry

  1. Place the cubes of Stork and the water into a medium-sized saucepan and heat gently, stirring occasionally, until the Stork melts, and the water just reaches a boil.
  2. Sift the plain flour and the pinch of salt into a large bowl. Make a well in the middle and add in 1 beaten egg. Pour the hot liquid into the flour mixture and stir with a wooden spoon. Mix until a soft dough is formed. This can also be made using an electric mixer with the dough hook attachments.
  3. While the dough is still warm, divide it into 16 equal pieces and roll into balls. On a lightly floured surface roll out each piece of dough to 4inch round circles.
  4. Place one heaped tablespoon of the filling on one half of the circle. Break an egg into a bowl and beat lightly with a fork. Brush the other half of the dough with a little beaten egg. Then fold the pastry over to form a semi-circle. Press the edges together, making sure there is no air trapped. Then mark the edges with a fork seal them.
  5. When all the pastries are filled, place them onto 2 lined baking trays. Brush the tops of the pasties with a beaten egg and bake them in the oven for 15 - 20 minutes until golden brown.


For the Turkey, Chorizo and Red Pepper Filling

  1. In a large pan, cook the chorizo over a medium heat until the oil begins to come out. Then add the onion and red pepper. Cook for 5 minutes until the onion and pepper are soft.
  2. Add in all the remaining ingredients and cook for a further 10 minutes. Stirring constantly. Once the turkey is completely cooked. Place onto a plate and allow to cool.
  • Temperature: 220°C/200°C Fan/Gas mark 7 oC
  • Baking time:
  • Serves: 16