Chilli con carne pasties

Chilli con carne pasties

By
From
B.I.Y. Bake It Yourself
Makes
12

These are proper Guy Fawkes Night fare, a real treat on a cold autumn evening. Invite some mates round for fireworks and pile these up for them to grab and scoff. Leave out some sour cream for people to dip them in, too. Pasties in one hand, sparklers in the other: sorted!

Ingredients

Quantity Ingredient

For the rough-puff pastry

Quantity Ingredient
150g salted butter, chilled and cut into 1 cm cubes
150g lard, chilled and cut into 1 cm cubes
600g plain flour, plus more to dust
1 teaspoon salt
2 teaspoons lemon juice
1 large egg, lightly beaten

For the filling

Quantity Ingredient
500g minced beef
1 large onion, finely chopped
a little bit olive oil
1 red pepper, finely chopped
2 garlic cloves, crushed
1 chilli, finely chopped
400 g can chopped tomatoes
400 g can red kidney beans, drained and rinsed
1/2 teaspoon chilli flakes
2 teaspoons paprika
generous splash worcestershire sauce

Tool kit

Quantity Ingredient
rolling pin
2 large baking sheets or trays
13 cm saucer or bowl
pastry brush
2 wire cooling racks

Method

  1. For the rough-puff pastry, put the cubed butter and lard in a bowl and briefly mix. Put the flour and salt in a large mixing bowl and, using your fingertips, briefly rub in about one-quarter of the butter and lard (you should still see lumps of fat).
  2. Add 300 ml of cold water and the lemon juice and mix until it comes together to form a dough. Roughly shape the dough into a rectangle.
  3. On a lightly floured work surface, roll out the dough into a rectangle about 3 mm thick. Scatter the remaining lard and butter to evenly cover two-thirds of the length of the dough, leaving a clear border around all the edges. Fold the plain dough over half of the buttered-and-larded section and press the edges to seal the fat in. Fold this layer over again to cover the remaining section and press down the edges all round. Rotate the dough 90 degrees, then roll out into a rectangle as before and repeat the folding. Turn, roll and fold the dough twice more, then wrap in cling film and refrigerate for 30 minutes.
  4. In a large pan, fry the minced beef and onion in the oil over a medium heat for about 5 minutes, or until the mince starts to brown. Add the pepper and fry for another 2 minutes, then the garlic and chilli for another 2 minutes. Add the tomatoes, beans, chilli flakes, paprika and Worcestershire sauce. Stir well, bring to the boil, then lower the heat and leave the sauce to reduce so the consistency isn’t too wet. Allow to cool fully.
  5. Take the cooled pastry from the fridge and repeat the rolling and folding one more time, then return it to the fridge for another 30 minutes.
  6. Preheat the oven to 200°C and line 2 large baking sheets or trays with baking parchment.
  7. Roll out the pastry to about 3 mm thick. Cut out 12 circles, about 13 cm in diameter, using a small saucer or bowl as a guide. Any off-cuts can be rolled out again to make more circles.
  8. Brush the edges with beaten egg, then put about 3 tablespoons of the cold chilli beef mix in the middle of each circle. You need enough to fill the pastry but not so much that it will split open. Fold the pastry over the filling to encase it, using the beaten egg to help the edges of the pastry stick. Crimp the seal with your fingers and place on a prepared tray. Repeat to make 12 pastries.
  9. Brush each pasty with more beaten egg and bake for about 40 minutes, or until golden brown. When cooked, transfer to wire racks to cool a little before serving.

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • Once you’ve got the hang of making this rough-puff and crimping it into pasties, the world is your oyster; you can pretty much fill them with anything. The most important thing to watch out for is that you don’t make your filling too wet. I like to use chicken curry, but I’ve also used bolognese, minted lamb, or anything I’ve got left over in the fridge. It’s a great recipe for using up the leftovers from a Sunday lunch. If you have the self-discipline (unfortunately I often don’t), try making them with the leftovers from a Chinese takeaway crispy duck… pretty amazing. This recipe is for quite a large batch, but you can freeze half the filling and reduce the pastry quantities by half to make 6, if you prefer.
Tags:
Great British Bake Off
Baking
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