Dorset sausage pasties

Dorset sausage pasties

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(5 ratings)

Prep: 20 mins Cook: 30 mins Plus 15 mins chilling


Makes 20 small pasties

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

Nutrition and extra info

  • if pastry has not been frozen before

Nutrition: per serving

  • kcal281
  • fat18g
  • saturates8g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g red lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 tbsp sundried tomato paste
  • 300ml vegetable stock
  • 4 good-quality sausages, skins removed
  • 50g frozen pea or petit pois



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • plain flour, for dusting
  • 2 x 500g packs shortcrust pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

  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.

  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.

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Comments, questions and tips

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17th Feb, 2015
I made my own pastry but otherwise stuck to the recipe. The number of pasties you end up with clearly depends on the size of the saucer you cut around! I got 14 from the mixture and I made pastry using 12 oz flour (6 oz fat). I froze them to use for easy lunches and they got a thumbs up from the family. I will be making them again and might try marylunn's idea and add curry powder.
7th May, 2013
Very good for lunch boxes, I added 1 tbsp. of curry powder which went down well.
15th Jun, 2012
loved the recipe made bite size whole family enjoyed it will be a fav
7th Dec, 2011
I made these for lunch one day for my husband and 3 year old son and they went down a treat. Used sausages from our local butcher which are always good.
jobarley's picture
11th Nov, 2011
I made these to take to a bonfire party, made half with sausage meat & half with veggie sozmix, I added a pinch of chilli flakes to the lentil mixture. I also made my own pastry and put some chopped sage in it, they must've gone down well as 3 people want the recipie and meat eaters ate the veggie ones and couldn't tell the difference.
17th Oct, 2009
I did this for food technology at school (gcse), it was very good fun to make. we then had it for tea later on - this went down a treat with the family
30th Dec, 2008
I usually make this with a 500g pack of sausagemeat, instead of sausages, I add a tin of kidney beans as well, and make one big pie, instead of little pasties. A firm family favourite
mother_ship's picture
8th Jul, 2008
Forgot to put the peas in and these were still very tasty. Although using a saucer size you get 10 not 20, I guess whoever wrote this has tiny saucers!
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