Nutrition per portion
- for the pastry
- 450g plain (1lb) flour
- 1tsp salt
- 200g (7oz) butter, chilled and cut into cubes
- 130 to 150ml (4½fl oz to ¼pt) chilled water
- for the Indian spiced pasty filling
- 1tbsp oil
- 2tsp cumin seeds
- 1tsp coarsely ground black pepper
- 2tsp garam masala
- ½tsp ground coriander
- 1 medium onion, finely sliced
- 1 medium carrot, grated
- 1 medium parsnip, grated
- 450g (1lb) rib-eye steak, finely chopped into 1cm chunks
- 1 large free-range egg, beaten
In a food processor whizz the flour, salt and butter until it resembles breadcrumbs. Sprinkle over just enough water and pulse to bring the dough together in large flakes. Tip onto cling film and gently draw the dough together into a round, flat disc shape. Wrap and chill for 30 minutes.
In a small frying pan gently heat the oil, add the cumin seeds and black pepper for 1 minute or until they begin to sizzle. Add the garam masala and ground coriander for a further minute until fragrant then remove from the heat, tip into a large bowl and combine well with the vegetables and steak.
To assemble the pasties, divide the chilled pastry into 4. On a lightly floured work surface roll each portion to the thickness of £1 coin then, using a 23cm (9in) cake tin or plate as a guide, cut out an even circle. Place a quarter of the filling mixture in an oval shape down the middle of the pastry circle, brush the edge with the beaten egg, then draw up the sides to meet and crimp to seal with finger and thumb. Place on prepared baking sheet and chill for 30 minutes.
Preheat the oven to 180 C,160 C fan, 350 F, gas 4. Brush again with the beaten egg then bake for 25 to 30 minutes until golden and crisp.
Top Tip for making Indian Spiced Pasties
Freeze the raw pasties once fully assembled on an oiled baking tray. Defrost fully, brush with beaten egg to glaze and bake.