Pasties

Step 1

Combine the ingredients for the filling and season with salt and plenty of black a work surface with flour, roll out the pastry to the thickness of a one pound coin and

Mix together the filling ingredients and then divide between the pastry discs and

Bring the edges of the pastry up over the filling and pinch to seal. Crimp the edges then transfer to a baking sheet lined with greaseproof paper. Repeat with the remaining pasties. Brush the pasties with egg wash then transfer to the fridge to chill for 1 hour

Preheat the oven to 180°C. Bake for 15 minutes then turn the oven down to 150°C 14cm cutter to cut out 8 discs.

Brush around the edges with the egg wash and bake for a further 25 minutes until golden brown