Name: Dorset sausage pasties
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Makes 20 small pasties
Cuisine: British
Ingredients: 1 tbsp olive oil; 1small onion finely chopped; 85g red lentil; 2 tbsp sundried tomato paste; 300ml vegetable stock; 4 good-quality sausages skins removed; 50g frozen pea or petit pois; plain flour for dusting; x packs shortcrust pastry; 1 egg beaten

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Dorset sausage pasties

Dorset sausage pasties

Lesley Waters

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Makes 20 small pasties

Easy

Prep: 20 mins

Cook: 30 mins

Plus 15 mins chilling

A star rating of 4.2 out of 5.6 ratingsRate

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These pasties are perfect for dunking into soup - you can make them in advance too

Freezable (if pastry has not been frozen before)

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Alternatives

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Ploughman's cheese & tomato pockets

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1small onion

finely chopped
85g red lentil
2 tbsp sundried tomato paste
300ml vegetable stock
4 good-quality sausages

skins removed
50g frozen pea

or petit pois
plain flour

for dusting
x packs shortcrust pastry
1 egg

beaten

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Nutrition: per serving

kcal281
fat18g
saturates8g
carbs26g
sugars0g
fibre2g
protein5g
salt0.5g

low

Method

step 1

Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
step 2

Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
step 3

On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.

Recipe from Good Food magazine, November 2005

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A star rating of 4.2 out of 5.6 ratings

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