Mini Pasties with Tracklements Tomato & Chilli Chutney

Serves 10 – 12

Ingredients

Pastry – make your own:

• 500g plain flour
  
• 225g cold unsalted butter
  
• 1 tsp salt
  
• 5–6tbsp cold water
  
• 1 free–range egg, beaten with 2 tsp milk, to glaze

Pastry – ready–made:

• 500g short crust pastry
  For the filling:
  
• 250g good quality, finely diced beef
  
• 4 tbsp Tracklements Tomato & Chilli Chutney
  
• 200g potatoes – we like Maris Piper, peeled and finely diced
  
• 75g Swede, finely diced
  
• 1 small onion, finely diced
  
• pinch salt
  
• pinch pepper

Method

1. Put the flour, butter and salt in a large bowl and use your fingertips to gently combine until the
   mixture resembles breadcrumbs. Gradually add water and mix with hands or a wooden spoon until the mixture forms a smooth dough.
   
2. Turn the mixture onto a clean work surface and knead into a smooth ball. Flatten into a fat circle, wrap in clingfilm and put in the fridge for half an hour until firm.
   
3. In a frying pan, heat a little oil and cook the beef for 2–3 mins until “sealed” but not cooked
   through.
   
4. Preheat the oven to 180°C /160°C /gas mark 4 and line a baking tray with baking paper.
   
5. Combine the ingredients for the filling in a bowl, mix well and season.
   
6. Roll out the dough to the thickness of a pound coin and use a 12cm biscuit cutter or an upturned
   bowl to cut 10–12 circles of pastry (re–rolling the scraps until you can make enough). Use a slotted spoon to drain off anymeat juices and divide the mixture between the circles, fold the pastry in half and crimp the edges to seal. Brush the pasties with glaze, pop them on the
   baking sheet and cook for around 30 mins or until golden.

Why not try our Muffaletta?

Credit: tracklements.co.uk

ColneLife July/Aug 24