This is how it's made Sunday Roast Pasties

  1. To make the pastry, crumble together the flour, salt and the Stork with Butter 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 oven to 180C 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.
  • Temperature: 200C /180C Fan/ Gas mark 7 oC
  • Baking time:
  • Serves: 4