Looking for something new to add to your picnic spread? These mini pasties will be a hit with all who encounter them.
Put the flour, butter and salt in a large bowl and use your fingertips to gently combine until the mixture resembles breadcrumbs. Gradually add water and mix with hands or a wooden spoon until the mixture forms a smooth dough.
Turn the mixture onto a clean worksurface and knead into a smooth ball. Flatten into a fat circle, wrap in clingfilm and put in the fridge for a couple of hours until firm.
In a frying pan, heat a little oil and cook the beef for 2-3 mins until “sealed” but not cooked through. Preheat the oven to 180°C /160°C fan /gas mark 4 and line a baking tray with baking paper.
Combine the ingredients for the filling in a bowl, mix well and season.
Roll out the dough to the thickness of a pound coin and use a 10cm biscuit cutter to cut 12 circles of pastry. Divide the mixture between the circles, fold the pastry in half and crimp the edges to seal. Brush the pasties with glaze, pop them on the baking sheet and cook for around 30 mins or until golden.
350g plain flour
90g unsalted butter
1 tsp salt
2 tbsp cold water
1 free-range egg, beaten with 2 tsp milk, to glaze
For the filling:
450g good quality diced beef
6 tbsp Tomato & Chilli Chutney
450g potatoes – we like Maris Piper, peeled and finely diced
1 onion, finely diced