- for the shortcrust pastry:
- 150 g (5 ½ oz) self-raising flour
- 2 tsp plain flour, for rolling out
- 75 g (2 ¾ oz) low fat spread
- a pinch of salt
- for the filling:
- 1 small onion, chopped finely
- 1 carrot, peeled and diced
- 200 ml (7 fl oz) vegetable stock
- 150 g (5 ½ oz) quorn mince (frozen or chilled)
- a pinch of dried mixed herbs
- 1 tblsp tomato ketchup
- 40 g (1 ½ oz) frozen peas
- 2 tsp skimmed milk, to glaze
- To make the pastry:
- Sift the flour into a mixing bowl. Add the low fat spread then use an ordinary table knife to start to cut the spread into smaller pieces, mixing them into the flour as you go.
- Next, using your fingertips, rub the ingredients together until the mixture looks like breadcrumbs. Lift your fingers up above the bowl as you rub them to incorporate as much air as possible.
- Stir in a small pinch of salt then gradually add enough cold water to bring the pastry together, without making it all sticky - you’ll probably need about 2 tablespoons in total, but stop adding water as soon as the pastry starts to hold together in lumps (adding too much water makes the pastry tough). The mixture will still look quite dry at this stage, but gently bring it together by hand and you will find that the pastry should stick together in a ball, leaving the bowl clean.
- Wrap the pastry in cling film or pop it in a plastic food bag and chill it in the fridge for 30 minutes before rolling out.
- To make the pasties:
- Place the onion and carrot in a lidded saucepan with 4 tablespoons of stock and cook, covered, for 6 minutes. Remove the lid and cook for 2 minutes more, until all the liquid has evaporated.
- Add the Quorn mince, dried herbs, the ketchup and the rest of the stock to the pan. Cover, bring to the boil and simmer uncovered for 5 minutes.
- Stir in the frozen peas then tip the mixture out on to a plate and leave to cool to room temperature (Don’t make the pasties while the filling is still hot as it will melt through the pastry.) Preheat the oven to Gas Mark 6/200?C/ fan oven 180?C.
- Divide the pastry into four balls. Dust the work surface lightly with the plain flour and roll each ball out to an 18cm (7 inch) disc. Place on a flour dusted baking tray and brush the edges of each circle with a little milk.
- Spoon a quarter of the cooled mince mixture on to each pastry disc, placing the mince to one side. Fold the pastry over to give a half moon shape. Press the edges together to seal. You can press down using a fork to give a decorative finish, or use your fingers to crimp the edge.
- Brush the top of each pastry with milk. Bake in the oven for 15 minutes until golden brown and crisp. Serve warm or cool. If cooling them before eating, place on a wire rack so that the pastry stays crisp underneath.
When freezing: The pasties can be frozen before baking and then baked individually later as needed. Place them on a baking tray, cover with cling film, and put in the freezer. When firm, put in a labelled plastic food bag and seal. Cook from frozen for 25 minutes at Gas Mark 4/ 180?C/ fan oven 160?C.