Dorset sausage pasties

Dorset sausage pasties

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 15 mins chilling
  • Easy
  • Makes 20 small pasties

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

  • Freezable (if pastry has not been frozen before)
Nutrition: per serving
HighlightNutrientUnit
kcal281
fat18g
saturates8g
carbs26g
sugars0g
fibre2g
protein5g
low insalt0.5g
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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.

Goes well with

Recipe from Good Food magazine, November 2005

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    Rating: 4 out of 5.5 ratings

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