Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image 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
  • 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.

      Related recipes

      All recipes