It was a horrible, damp, dismal day yesterday and so we fancied some comfort food. We are on the pantry challenge and so I am trying to use as few ingredients as possible. We first made these pasties about 5 years ago. We were really struggling for money as I was having to travel 150 miles twice a week to look after my Mum with Dementia and a lot of our food money had to be spent on petrol. It was literally all we had in the fridge.
We now make chorizo and cheese pasties regularly as they have become one of our firm favourites. I will only give estimated measurements for the ingredients as I just use what I have. You don’t have to use the veg I have. It was just what I had in and needed using up. I have put cooked carrots and green beans in before, or frozen sweet corn and peas.
ingredients
1 onion or a couple of shallots
Cooked mash potato (mine was a mixture of sweet potato and white potatoes)
2 inches of chorizo, chopped small
1/4 of a pepper,, chopped small
3 mushrooms chopped small
1 tbsp tomato puree
1 tsp tomato sauce
1 tbsp of smoked paprika
2 oz grated cheese (I use extra strong cheddar)
4 to 6 oz of short crust pastry
oil for frying
Method
- Fry the chorizo, onion, and peppers together until soft, and then add the chopped mushrooms and cook another minute or so.
- Add about a half of a cup to a full cup of water (depending how much veg you have) and the tomato puree, sauce, and paprika and mix together
- Reduce until the mixture is just wet. Turn off.
- In a bowl mix the grated cheese and the cold mash potato together
.
- Add the mixture from the frying pan and stir together.
- Roll out the pastry.
- Cut out a circle (I used a cereal bowl).
- Fill half of the circle with mixture leaving a cm at the edge.
- Put water around the outside of the circle of pastry.
- Fold the pastry, and seal. You can seal it with a fork or I turn it over and crimp it with my fingers.
- Prick the pastie with a knife and use an egg wash or milk if you want to paint the pastie.
- Cook in the air fryer on 200C for 16 minutes. (They can also be cooked in an oven.) I cooked mine on a silicone sheet and turned them at 7 minutes, and 13 to make sure that the bottom was crispy.
The filling makes nice full, tasty pasties.
We just ate them as they were for lunch and they are great to take on picnics or for food it you are travelling as they do not need a fridge and taste just as good cold. We used to take them away in our camper van and they would last a few days in a tin. Sometimes in the summer we will serve them as a main meal with wedges and a salad, or eat them cold from the fridge in between gardening.
Delicious, I’ve got some pastry in the freezer. This will be on the meal plan next week 😋😋
Brilliant. I hope that you like them and thanks for sharing
Heaven on a plate! I’m a massive pastie lover so these will be on my list definitely x
Brilliant. I love a good pasty as well. Thanks for your kind feedback
I love pasties and I have pastry in the freezer… These look gorgeous.
Thanks for your lovely feedback. They are nice and it is amazing how you can make a tasty meal with few ingredients