Dorset sausage pasties
- Preparation and cooking time
- Prep:
- Cook:
- Plus 15 mins chilling
- Easy
- Makes 20 small pasties
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
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.
