Pasties make a great snack or alternative to a lunchtime sandwich. Make these homemade cheese and mushroom pasties just like I did at the Little Portland Street Cookery School! The homemade pastry is delicious and they are so much tastier than bought pasties
Add a pinch of salt to the flour. Mix the butter into the flour with your fingertips until it is like breadcrumbs.
Add a small dash of iced water. Bring the mixture together with your fingers so that it forms a ball.
Put it in the fridge for at least half an hour.
Fry the onions in a saucepan until soft. Add the mushrooms. Cook until the mushrooms have reduced in size and any liquid released by the mushrooms has evaporated. Leave to cool.
Mix together the potato, mushrooms and onions and cheese. Season.
Roll the pastry until about ½ cm thick. Put a small plate or saucer onto the pastry and cut around it with a knife.
Put a spoonful of the filling into the middle of the pastry circle and bring the opposite sides together. Pinch both sides of the pastry together so it forms a small parcel with no gaps.
I forgot this stage, but ideally brush a little egg yolk onto the pasty so it turns golden as it cooks.
Bake in the oven at about 190°c for 40 minutes.
Notes
Nutritional information is approximate and a guideline only.