Love sausage rolls? Give these easy pasties a go.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 52g
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- 1 white onion
- 1 tbsp olive oil
- 4 pork sausages
- 1 tsp dried oregano
- ½ tsp dried chilli
- 30g pistachios
- 30g raisins or currants
- 375g packet of ready-rolled shortcrust pastry
- 1 egg
- Peel and finely dice the onion.
- Fry the onion in a small saucepan with the olive oil and a tight fitting lid until it turns soft and smells sweet. This will take about 5 minutes over a medium heat, stirring occasionally.
- Squeeze the sausage meat out of their skins into a big mixing bowl and add the oregano and chilli.
- Chop the pistachios and raisins as finely as possible, you can use a food processor if easier, and add to the meat mixture along with the softened onions. Mix well to combine everything.
- Preheat an oven to 200ºC.
- Line a baking tray with baking paper, sticking it to the tray with an oil spray or a dab of oil so that it doesn’t slide.
- Unroll the pastry onto a large chopping board and cut out 4 circles 12-15 cm across, using a plate as a guide. You might need to scrunch up and re-roll the perimeter once to get 4. Spoon a heaped tablespoon of sausage meat onto each circle, just above the centre.
- Crack the egg into a small dish and beat to combine white and yolk. Brush around the top of the pastry with beaten egg just above the mound of sausage meat.
- Fold the pastry up around the sausage meat and press it down on the edge with the beaten egg so that it seals it in. Avoid stretching the pastry too much.
- Pinch along the seam to make sure it’s stuck with the egg, or use the prongs of a fork to press and seal. Lay the pastry on your lined baking tray, then repeat with the rest of the sausage meat and pastry to end up with 4.
- Brush all over the sealed pasties with egg wash, then bake for 20 minutes until golden brown and the sausage meat is cooked right through.
- Transfer to a wire rack to cool slightly, although they are best eaten warm.