273 calories per pasty
MAKES 10 SMALL PASTIES • Total time: 2h
A rough puff pastry is one of my favourites to make. It is very easy and almost fool-proof. The key to success is to make sure you don’t over-handle the dough and make sure you chill it for 30 minutes before rolling it out. This easy method uses a rolling/folding technique that is much simpler & more effective than any fancy mixers.
For the pastry:
300g plain flour (1022 cals)
150g butter, cut into cubes (1116 cals)
jug of chilled water (100-150ml)
For the filling:
1 tbsp olive oil (99 cals)
1 small onion, chopped (44 cals)
2 cloves garlic, peeled and chopped (8 cals)
1 inch thumb ginger, peeled and cut into thin strips (20 cals)
1 med potato (100g), peeled and roughly chopped (75 cals)
1 tsp medium curry powder
70g red lentils (dry weight) (223 cals)
approx 250ml water
50g frozen peas (33 cals)
juice of half lime (2 cals)
For the top:
1 egg, beaten (89 cals)
Place the flour in a large mixing bowl and tip in the butter. With cold clean hands start to rub the butter into the flour. Do this for a maximum of 2 minutes, even if this means the mixture is still in no way combined. Pour in a little bit of the chilled water and bring the dough together lightly with your hands. Add more water if necessary but not too much! When about half the dough has started to stick together then it is ready to start rolling it out.
Dump the entire contents of your mixing bowl onto a lightly floured work surface. Rub flour over a rolling pin and start to roll out the mixture. Don’t worry if it looks a mess at this stage. When you’ve got any form of rough rectangle, fold over the top and bottom so it is a third of it’s original size. Think of this like folding a letter to fit in an envelope. Then turn 90′. Roll again and when it reaches rectangle shape, fold into 3 and turn again. Repeat the same roll, fold, turn steps for a total of 6 times. You should notice that it becomes more pastry-like each time as the butter is slowly combined into the flour.
When you’ve finished folding, pull it together into a ball and wrap in cling film. Chill in the fridge for 30 minutes to 1 hour.
To make the filling, heat the oil gently in a non-stick saucepan and fry the onion for 5 minutes until turning translucent. Add the garlic, ginger and potatoes and stir. Cook for another minute or two before adding the curry powder and salt. Stir through the lentils and pour the water over. Bring to the boil and boil vigorously for 10 minutes. Reduce the heat and simmer gently for 10 minutes, adding a little more water if it starts to catch on the bottom. Finally add the peas and lime juice and cook gently for a further 10 minutes. Remove from the heat and allow to cool and thicken in the pan.
When your pastry is chilled and your filling has cooled to room temperature (or near enough), you are ready to put together your pasties.
Pre-heat the oven to 200C/180C fan. Crack the egg into a bowl or cup and beat lightly. Have a pastry brush ready. Find a suitable circular cutter for your pastry. I find a small bowl or large tea cup is the most suitable for small pasties. A larger bowl or small plate would work for larger pasties.
Roll out the chilled pastry on a floured work surface, until it is quite thin – about 2-3 mm. This may be easier to do in 2 batches. With your “cutter” press down onto the pastry and twist lightly to cut.
Place the circle of pastry on a baking tray. Brush half of the edge of the circle with the beaten egg. Use a teaspoon to make a big heaped dollop of filling in the middle of the pastry circle. Obviously you’ll need to use more filling if you are making bigger pasties. Do not over-fill or it will get messy! Fold the pastry over, making a semi-circle and press down all along the open edge with your finger to make a dimpled sealed edge. Repeat until you have finished all the pastry.
With a pointy knife make a little slit in the top of each pasty. Brush each one with the beaten egg.
If you wish to freeze your pasties, do it now before cooking. Place the whole baking tray in the top of the freezer and transfer to an air-tight container or freezer bag when frozen. To cook from frozen, cook at 200C/180C fan for 30-35 minutes.
If you are cooking your batch straight away, place in the pre-heated oven and cook for 20-25 minutes until the pastry is golden brown. Can be served hot or cold. Will keep chilled in the fridge for up to 2 days.