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These irresistible mini pasties have an added twist and will be a hit with all who encounter them. The rich beef filling is delightfully lifted by the rich, tangy and tongue-tingling heat of tomato and chilli chutney - perfect for picnics and lunchboxes
Recipe courtesy of TracklementsStart by making the pastry. Alternatively, you could also use 500g short crust pastry. 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.
Turn the mixture onto a clean worksurface 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.
In a frying pan, heat a little oil and cook the beef for 2-3 mins until “sealed” but not cooked through.
Preheat the oven to 180°C /160°C /gas mark 4 and line a baking tray with baking paper.
Combine the ingredients for the filling in a bowl, mix well and season.
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 any meat 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
Start by making the pastry. Alternatively, you could also use 500g short crust pastry. 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.
Turn the mixture onto a clean worksurface 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.
In a frying pan, heat a little oil and cook the beef for 2-3 mins until “sealed” but not cooked through.
Preheat the oven to 180°C /160°C /gas mark 4 and line a baking tray with baking paper.
Combine the ingredients for the filling in a bowl, mix well and season.
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 any meat 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
15 minutes
Serves 18-22 scones
