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Ingredients
Pastry ... 500g plain flour 200g salted butter 200ml soured cream 3 eggs 1 tsp sugar 1 tsp salt Filling ... 700-750g pork shoulder chopped in a food processor or use minced 2 white onions, finely chopped 1.5 tsp of salt 3 tsp ground black pepper 1 - 1.5 tsp dried marjoram (optional) 50g salted butter And ... 1 egg for eggwash
Method
The filling ... Mix all ingredients well. Cover the bowl with a cling film and marinade in the fridge for a couple of hours The dough ... Cut butter and flour with pulse in a food processor or by hand. Beat eggs salt and sugar with a fork. Add sour cream and mix into a smooth mixture. Change to dough mixer and add flour. Mix to combine. Need for 2-3 minutes by hand, add a little flour if feels too wet. Split into two sausages, wrap in cling film and chill in a fridge for at least 2 hours. Assembly... Split the filling and the dough into 15 portions, use scales to weigh then divide. Make pasties. Egg wash. Bake for 30 mins @ 200C fan assisted or until golden brown. Re-Heating To re-heat a cold pastie, 150C for 17 mins.
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