Homemade Cheese and Pork Pasty with Peas

Pasties are hugely popular in the UK, from the Cornish Pasty in the far south-west, to the Forfar Bridie in the moderately far up north-east, different types are eaten daily by the million. It is a great shame, however, in many ways, that people as a rule don't tend to appreciate the versatility of pasties and the number of different pasty fillings which can be incorporated in the basic recipe. Just like with pies, pasty fillings are restricted only by the cook's imagination. This simple idea for a less than common pasty filling recipe will hopefully inspire you to come up with some tasty ideas of your own.

Ingredients (Serves Two)

8oz minced/ground pork
1/2 tsp dried sage
Salt and white pepper
Plain/all purpose flour for rolling pastry
8oz puff pastry
2oz grated cheddar cheese
Beaten egg for glazing
Butter for greasing baking tray
Frozen peas as required

Directions

Add the pork to a bowl and season with the salt, pepper and sage. Mix well to evenly distribute the seasoning. Roll out the pastry on a clean, dry, lightly floured surface to an approximate square of just over thirteen inches. Use a large, thirteen inch dinner plate as a template to cut a circle in the pastry.

Spread the pork as shown over half the pastry, leaving a border of about an inch around the edge for folding and crimping.

Scatter the cheese evenly over the top of the pork and lightly press down to keep it in place while you are folding the pastry.

Glaze around the inch wide border of the filled pasty half with beaten egg and carefully fold the empty pastry half over the top.

Crimp the border of the pasty all the way around, ensuring it is sealed but without over-stretching the pastry.

Sit the pasty on a baking tray lightly greased with butter. Glaze it all over with more beaten egg and make a one inch slit in the centre to allow steam to vent during cooking. Place the tray in to your oven, preheated to 400F/200C, for about thirty-five minutes or until the pastry is a deep golden colour.

It is important to enjoying it at its best that you leave the pasty to sit on the baking tray for ten or fifteen minutes to rest when you take it from the oven. The latter part of this period should be used to cook your frozen peas, per the instructions on the packet.

Carefully cut the pasty in half and serve immediately with the hot peas alongside.