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recipe image Sunday Roast Pasties

Sunday Roast Pasties

Sunday Roast Pasties

She Who Bakes combines the Cornish Pasty recipe with the best flavours of a comforting Sunday roast.

She Who Bakes combines the Cornish Pasty recipe with the best flavours of a comforting Sunday roast.

  • Prep time
    45 minutes
  • Cooking time
    30 minutes
  • Servings
    4 portions
  • Difficulty
    Medium

Ingredients

For the pastry
  • 550g plain flour
  • 200g Stork margarine (original tub)
  • 1 tsp salt
  • 6 tablespoons cold water
  • 1 egg, lightly beaten
For the filling
  • 200g roast chicken slices, cut into small cubes
  • 100g stuffing
  • 100g tinned new potatoes
  • 50g tinned peas
  • 50g tinned sliced carrots
  • 150ml chicken gravy
  • salt & pepper to taste

      Instructions

      how_make
      1. To make the pastry, crumble together the flour, salt and the Stork margarine in a bowl by hand until it resembles breadcrumbs.
      2. Add in the cold water one tablespoon at a time until it forms a dough.
      3. Wrap this in cling film and chill for an hour.
      4. To make the filling, mix together all of the ingredients.
      5. Pre-heat the fan oven to 180C/gas mark 3 and roll out the pastry and cut into discs using a small plate as a guide.
      6. Put a large tablespoon of filling just below the middle of the disc.
      7. Use a pastry brush to spread a little egg around the edge and pull the pastry over and seal shut.
      8. 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.
      9. Bake for 30 minutes - these are best enjoyed hot so serve straight from the oven or heat up in the microwave before eating.