Pork Pasties

    2 hours 25 minutes

    A great recipe for anyone who enjoys baking. The filling contains zucchini, carrots, cabbage, red capsicum, onions and garlic yet still tastes so yummy that even the pickiest eaters gobble them up!

    21 people made this

    Serves: 16 

    • 1 1/2 teaspoons dry yeast
    • 1/2 cup (125ml) warm water
    • 3 tablespoons white sugar
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup (90g) wholemeal flour
    • 1 1/2 cups (185g) plain flour, or as needed
    • 500g pork mince
    • 1 cup finely chopped cabbage
    • 1 small zucchini, grated
    • 1 small onion, chopped
    • 1/2 cup red capsicum, finely chopped
    • 1 carrot, grated
    • 1 teaspoon minced garlic, or to taste
    • 1 pinch salt and pepper to taste
    • 1 tablespoon butter, melted

    Preparation:50min  ›  Cook:35min  ›  Extra time:1hour rising  ›  Ready in:2hours25min 

    1. Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt and wholemeal flour with an electric mixer on low for 3 minutes.
    2. Stir in the bread flour a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes.
    3. While the dough is rising heat a large frypan over medium heat and cook and stir until the pork is crumbly, evenly browned and no longer pink. Drain and discard any excess grease.
    4. Add the cabbage, zucchini, onion, red capsicum, carrot and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
    5. Punch down the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 20cm square then cut each large square into four smaller squares.
    6. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick if needed. Spray a baking tray with cooking spray. Place the pasties on the prepared baking tray about 8cm apart. Cover the pasties with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
    7. Preheat an oven to 180 degrees C.
    8. Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

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    Reviews in English (16)


    wow this was awesome...i was pressed for time and used phylo dough. this is great as left-overs, if you have any! ya give this a shot terrific way to get some veggies out of the garden and into those discerning rug rats! thx larkspur!  -  27 Jul 2010  (Review from Allrecipes USA and Canada)


    I'm rating this on only the filling. I was in a rush and wanted to try this, but didn't have time to make the bread, instead I used refrigerated biscuit dough and stuffed those with the yummy filling. These were great. The kids ate them! Will make these again and again! Finally got the kids to have some veggies. Thanks Larkspur!  -  12 Jul 2010  (Review from Allrecipes USA and Canada)


    I made these exactly as written, and they were worth the effort! So good! This is one of those recipes that has you saying "why didn't I think of that?" Very original and very, very tasty. These are kid friendly and freeze well. I make them in batches for the freezer. Perfect for a quick and easy 'good for you' addition to lunch boxes.  -  08 Jul 2010  (Review from Allrecipes USA and Canada)