Serves 4
These pork pasties are the business! I’ve served them up with a scrumptious salad, because life is all about balance. Amirite or amirite?
This was one of the first recipes I ever posted and since then I’ve become a bit of a pastry fiend – I love making dough! (Excuse the pun!) So when my neighbour Luce gave a whole heap of sage from the bumper harvest from her herb garden, I knew that these pasties were going to be on the menu!
They’re super simple to make and taste simply delicious, and of course, if you’re tight for time, substitute shop bought shortcrust for making your own! It doesn’t matter whether you make these by hand or with your Thermomix, just get some pork on your fork!
Do you like making your own pastry? What’s your favourite herb?
Ingredients – Traditional
FOR THE PASTRY
175g cold butter, chopped into chunks
350g plain flour, plus extra for dusting
1/2 teaspoon mustard powder
5-6 tablespoons chilled water
1 egg, beaten (for glazing)
FOR THE FILLING
2 teaspoons fennel seeds
400g mince pork
1 cup (70g) fresh breadcrumbs
1 tablespoon raw honey
1 tablespoon chopped sage leaves
Salt and pepper
FOR THE ROCKET SALAD
120g baby rocket
30g shaved parmesan
1 apple, cored, quartered and thinly sliced
Caramelised balsamic, to drizzle
How to – Traditional
- First make the pastry. Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can’t see any lumps of butter.
- Add about 4-5 tablespoons of cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball, wrap in plastic wrap and chill for about 30 minutes.
- Preheat oven to 180 C / 160C fan-forced. Line two baking trays with baking paper.
- Place the fennel seeds in a mortar and pestle and crush lightly. Place the fennel, pork, breadcrumbs, honey, sage, salt and pepper in a bowl and mix well to combine.
- Divide the pastry into 4 equal pieces. .Cut 4 x 20cm circles from the pastry. Place a quarter of the pork mixture on one half of each of the circles. Brush the edges with the egg, fold over and press to seal, pressing the edges with a fork.
- Place on prepared trays and brush with the egg.
- Bake for 30 minutes or until pastry is golden.
- Serve the pasties with a rocket and apple salad. To make the salad, simply top rocket with slices of apple and parmesan and drizzle with caramelised balsamic.
Ingredients – Thermomix
FOR THE PASTRY
175g cold butter, chopped into chunks
350g plain flour, plus extra for dusting
1/2 teaspoon mustard powder
50-60g water, chilled
1 egg, beaten (for glazing)
FOR THE FILLING
2 teaspoons fennel seeds
70g frozen bread (or 70g fresh breadcrumbs)
4 sage leaves
400g mince pork
1 tablespoon raw honey
Salt and pepper
FOR THE ROCKET SALAD
120g baby rocket
30g shaved parmesan
1 apple, cored, quartered and thinly sliced
Caramelised balsamic, to drizzle
How to – Thermomix
- First make the pastry. Place flour, butter and mustard powder into TM bowl and mix for 10 seconds on speed 6 until mixture resembles breadcrumbs.
- Set the dial to closed lid position and add water and knead for 15-20 seconds on interval speed to form dough. Add a little more water if needed.
- Tip dough out onto a clean surface, bring together into a ball, wrap in plastic wrap and chill for about 30 minutes.
- Preheat oven to 180 C / 160C fan-forced. Line two baking trays with baking paper.
- Place the fennel seeds in TM bowl and set dial to closed lid position and pulse on Turbo 2 or 3 times. Break frozen bread into chunks and add to TM bowl and chop for 5 seconds on speed 8.
- Add the sage leaves and chop for another 5 seconds on speed 8.
- Transfer the breadcrumbs and herbs to a large bowl and using clean hands, mix with the pork, honey and salt and pepper.
- Divide the pastry into 4 equal pieces. .Cut 4 x 20cm circles from the pastry. Place a quarter of the pork mixture on one half of each of the circles. Brush the edges with the egg, fold over and press to seal, pressing the edges with a fork.
- Place on prepared trays and brush with the egg.
- Bake for 30 minutes or until pastry is golden.
- Serve the pasties with a rocket and apple salad. To make the salad, simply top rocket with slices of apple and parmesan and drizzle with caramelised balsamic.
TIP!
If you’re pushed for time, take a short cut and use 4 sheets store-bought thawed shortcrust pasty instead.
