Chicken and Pork Pasties with Spicy Tomato Sauce

9:00 pm on 5 July 2004

Ingredients Spicy Tomato Sauce

  • 1 teaspoon each coriander seeds and cumin seeds
  • 3 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 dried red chilli, finely chopped
  • 2 onions, finely chopped
  • 1 teaspoon flaky sea salt
  • 400g can Italian tomatoes in juice, mashed
  • 4 tablespoons sugar

Ingredients Chicken and Pork Pasties

  • 2 tbls olive oil
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly ground black pepper
  • zest of 1 lemon
  • 1 tsp finely chopped fresh thyme leaves
  • 2 tbls chopped parsley
  • 500 g minced pork
  • 2 single, skinned, boned chicken breasts diced 1 cm
  • 6 ready rolled sheets flaky puff pastry
  • 1 egg, beaten

Method Spicy Tomato Sauce

Put the coriander seeds into small dry frying pan and toast over gentle heat until fragrant and just beginning to darken in colour. Remove to a plate and do the same with the cumin seeds.

Toast the seeds separately as they toast at different rates. Grind the seeds together until coarsely powdered. Reserve.

Heat the oil over moderate heat and add the garlic, chilli, onions and ground coriander and cumin.

Fry briskly until the onions are soft and lightly browned. Add the salt, tomatoes and sugar, bring to the boil and simmer 10 minutes.

Remove from the heat and reserve

Method Chicken and Pork Pasties

Preheat the oven to 200C°

Heat the oil in a frying pan over moderate heat and add the garlic, onion, carrot, celery, salt, pepper, zest and thyme.

Fry gently without browning for about 10 minutes until the onion is soft. Remove from the heat and cool.

Put the parsley, pork and chicken into a mixing bowl and add the cooled vegetable mixture. Mix well so that everything is evenly distributed. (do it with your hands).

Divide the mixture into 6 equal portions. Cut each sheet of pastry into a 22 cm diameter round.

Place 1/6 of the mixture on one side of each round of pastry. Moisten the edges with beaten egg. Fold the other side over to make a turnover.

Crimp the edges together with a fork or turn the sides over so that the edge is sealed.

Brush with beaten egg, make some decorative pastry leaves, if so desired from the offcuts, stick them onto the pasties and brush them with egg as well. Make 2 or 3 small slits in the top of each pasty to allow steam to escape.

Place the pasties on a tray and bake for 25-30 minutes or until well cooked.

Remove from the oven and serve with the warm sauce.

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