Versatile recipes are a boon. These little pasties are ideal for the lunchbox and for a main course served with salad. It's a good idea to freeze a few. They can quickly be thawed and reheated.
For Puff Pastry Pasties, in place of yeast dough, use 2 sheets ready-rolled puff pastry, thawed (about 300 g/101/2 oz). For the filling, chop 3 onions finely. Finely chop 30 g (1 oz) chives and dice 250 g (9 oz) pork. Sear pork in 2 tbsp hot oil. Stir in the onion, chives, 2 tbsp butter, 2 tbsp plain (all-purpose) flour and 150 ml (1/2 cup/5 fl oz) cream and season with salt and pepper; bring briefly to the boil. Place the pastry sheets on top of one another and roll out. Cut into rounds, fill and continue as for the main recipe.
bit fiddlier than what I would usually cook but got a thumbs up from the hubby. I might tweak the filling next time just not sure with what. You could probably do half the filling amount, I ended up with 27 pasties using a Tbsp in each and still had filling left over - 21 Feb 2011
Took shortcuts. I chucked the pastry ingredients in the breadmaker on Pizza Dough setting - worked well. I also used 1 Tbsp of filling per pastie instead of 1 tsp - 21 Feb 2011