Sunday Roast Pasties
She Who Bakes combines the Cornish Pasty recipe with the best flavours of a comforting Sunday roast.
Cooking time30 minutes
Prep time45 minutes
Servings4 portions
Ingredients
- 550g plain flour
- 200g Stork with Butter
- 1 tsp salt
- 6 tablespoons cold water
- 1 egg, lightly beaten
- 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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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 âcrimpâ 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.
