Dorset sausage pasties

These pasties are perfect for dunking into soup - you can make them in advance too

Recipe uploaded by

Lesley Waters

 3 ratings

Recipe by Lesley Waters

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Difficulty and servings

Makes 20 small pasties

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Plus 15 mins chilling

Can be frozen if pastry has not been frozen before

Ingredients

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 85g red lentils
• 2 tbsp sundried tomato paste
• 300ml vegetable stock
• 4 good-quality sausages , skins removed
• 50g frozen peas or petit pois
• plain flour , for dusting
• 2 x 500g packs shortcrust pastry
• 1 egg , beaten

• 

  1. Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
  2. Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
  3. On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.

  Per serving

  281 kcalories, protein 5g, carbohydrate 26g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.5 g