Pork and herb pasties

Directions
Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

1. Use 2 baking trays. Line with baking paper. Sift flour into a bowl. Sprinkle the yeast onto water to dissolve; stir once.
2. Melt butter; cool to lukewarm. Add yeast, butter, egg and salt to flour. Knead into a sticky dough.
3. Place dough on a lightly floured work surface; knead vigorously for 10 minutes until elastic and no longer sticky. Return dough to bowl, cover and let rise in a warm place for about 30 minutes.
4. Heat oil in pan; sauté onions and schnitzel, stirring, until onions are transparent and meat is browned all over. If using cooked roast meat, add when the onions are transparent and briefly reheat.
5. Remove pan from heat; stir in the parsley, stock, sour cream, paprika, marjoram, salt and pepper.
6. Preheat oven to 200°C. On a lightly floured work surface, roll out the dough to 1 cm (1/2 in) thick. Cut out 20 rounds about 8 cm in diameter. Place 1 tsp filling in centre of each round.
7. Separate egg. Brush the edges of the rounds with beaten egg white; fold rounds in half to make semicircles; press edges together. Brush pasties with egg yolk; place on baking trays. Leave to rise for 10 minutes. Bake for 15 minutes until golden, one tray at a time.

Try this, too…

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.