How To - assemble a pasty, from Jamie's America

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time.

Cut the pastry in half, keeping one half on the board and the other half aside for later.

Dust the pastry well with flour.

Dust the rolling pin with flour to prevent sticking.

Roll out the pastry until it's about half a centimeter thick.

Use a standard cereal bowl turned upside down to cut circles from the pastry.

Fold the pastry and roll it again to cut more discs from the remaining half.

Take a spoonful of the cold filling mixture and place it in the middle of the pastry circle, leaving a gap of about 2-3 centimeters around the edge.

Dip a brush in the egg wash and brush around the edge of the pastry, ensuring it's wet but not soaking.

Fold the pastry over to match the opposite edge and press down to seal it.

Use your thumb and forefinger to crimp the edges of the pastry.

Brush a little more beaten egg over the top of the pasty.

Prepare a baking tray with greaseproof paper and sprinkle with cornmeal or polenta to prevent sticking and add crunch.

Place the pasty on the tray and sprinkle a little more cornmeal on top.

Bake in a hot oven for 30-35 minutes until crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens