Originating from the Cornish area of the UK, pasties are a pastry with a meat and vegetable combination. Recipes vary based on availability and taste.
These are great to take to any game and you can make them smaller if you like. Baked in the morning they stay warm until you get hungry. Also perfect for a quick snack at anytime and a great way to use leftover chicken.
The is the traditional meat and vegetable pasty from Cornwall. They make a fantastic lunch or snack.
This version of a traditional English pasty is perfect for a picnic or packed lunch, or with a simple salad.
This is a quick and simple recipe - great for using up bolognaise leftovers and they freeze and reheat really well! Allow one sheet of pastry for 4 mini-pasties.
Originally a Malaysian recipe, but these are baked like pasties and not deep fried. Very spicy with a coconut aroma.
By adding stock cubes and onion to the beef mince and potatoes, you get very flavourful pasties. With home made pastry mixed vegetables, these pasties are yum.
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.
I cook the veggies until tender, hot and spicy and stir in a little coconut cream. I rub butter into the flour, a little water to bind the dough, roll it out to an oval shape. I put veggie filling on half the pastry and fold the pastry over and seal it up and bake till golden.
I cook these up on a weekend and freeze for quick mid-week dinners. You can make this low fat by using low fat milk/cream. If you don't like one of the vegetables, its easy to bulk up the others to make up the difference.
These pasties are made with lard, as it makes a rich flavoured shell. You will need 12 small pie dishes for these pasties or you'll have to make them in batches.