Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
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
To make the pastry, crumble together the flour, salt and the Stork margarine 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 fan oven to 180C/gas mark 3 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.
