350 g (12 oz) Puff or Shortcrust Pastry
milk or beaten egg to seal
deep fat for frying
15 ml (1 tbsp) oil
1/2 small onion, peeled and chopped
1 clove garlic
100 g (4 oz) minced pork
1/2 spicy sausage, finely chopped
7.5ml (1/2 tbsp) tomato puree
1 bard-boiled egg, chopped
15 - 25 g (1/2 - 1 oz) raisins
4 stuffed olives, cut into rings
1 small gherkin, chopped
seasoning
milk or beaten egg to seal
deep fat for frying
15 ml (1 tbsp) oil
1/2 small onion, peeled and chopped
1 clove garlic
100 g (4 oz) minced pork
1/2 spicy sausage, finely chopped
7.5ml (1/2 tbsp) tomato puree
1 bard-boiled egg, chopped
15 - 25 g (1/2 - 1 oz) raisins
4 stuffed olives, cut into rings
1 small gherkin, chopped
seasoning
method
1. Make the pastry or thaw if you are using frozen.
2. Cover and leave to rest in the refrigerator while preparing the filling.
3. Heat the oil and fry the onion and garlic without browning.
4. Add the minced pork and stir until the meat browns.
5. Add the sausage and tomato puree. Cover and cook very gently for 10 - 15 minutes.
6. Draw from the heat and leave to cool, then stir in the hard-boiled eggs, raisins, olives, gherkin and seasoning to taste. Leave to cool completely.
7. Roll out the pastry on a floured board and cut into 10 cm (4 in) rounds.
8. Divide the filling between them. Damp the edges half-way round, then fold into a half circle.
9. Seal the edges by knocking up with the back of a knife, then flute them or mark with the prongs of a fork, to seal.
10. When all the pasties are made, fry in hot oil for 10 minutes until golden and cooked through.
11. Drain thoroughly on absorbent kitchen paper and serve hot or warm.
2. Cover and leave to rest in the refrigerator while preparing the filling.
3. Heat the oil and fry the onion and garlic without browning.
4. Add the minced pork and stir until the meat browns.
5. Add the sausage and tomato puree. Cover and cook very gently for 10 - 15 minutes.
6. Draw from the heat and leave to cool, then stir in the hard-boiled eggs, raisins, olives, gherkin and seasoning to taste. Leave to cool completely.
7. Roll out the pastry on a floured board and cut into 10 cm (4 in) rounds.
8. Divide the filling between them. Damp the edges half-way round, then fold into a half circle.
9. Seal the edges by knocking up with the back of a knife, then flute them or mark with the prongs of a fork, to seal.
10. When all the pasties are made, fry in hot oil for 10 minutes until golden and cooked through.
11. Drain thoroughly on absorbent kitchen paper and serve hot or warm.
serving amount
makes 20
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
