Pork and Pepper Pasties
6,9 / 10
- For the pastry
- 4 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup butter (diced)
- ½ cup Lard (diced)
- 1 egg yolk
- 1 egg (beaten)
- For the filling
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 small, green chili pepper (deseeded and finely chopped)
- 1 small red chili pepper (finely sliced)
- 1 small, yellow chili pepper (deseeded and finely chopped)
- 9 ozs ground pork
- 1 tsp mustard powder
How healthy are the main ingredients?olive oilgarlic clovesalteggonion
For the pastry, place the flour, salt, butter and lard into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and mix, adding enough water for the mixture to form a dough. Wrap in cling film and chill for about one hour.
Meanwhile, make the filling. Heat the oil in a frying pan and gently cook the onion and garlic until soft but not brown. Add the chopped peppers and continue cooking until the have softened. Now add the minced pork and fry until the meat has coloured and is just cooked through. Add the mustard powder, season with salt and pepper and remove the pan from the heat.
Heat the oven to 200ºC (180º fan) 400ºF, gas mark 6. Roll the pastry on a floured surface and cut into 12cm/5" squares. Place a little of the filling in the middle of the squares, moisten the edges with a little water and fold them over into triangles. Press the edges down with the tip of a fork to make a seal.
Brush the pasties with the beaten egg, place on a baking sheet and bake in the oven for 12 - 15 minutes or until the pasties are golden brown.