Combining a soft, full-fat cream cheese with a grated hard cheese gives you a semi-flaky pastry that’s a cinch to make and packed with flavour. What I wanted to achieve with this pastry is a crust you could whip up quickly, yet keeping some of the texture you’d get from a rough puff and without the effort. The cream cheese gives it richness and makes it very easy to roll. Duringbaking, the fat in the cheese melts, releasing steam to give the crust extra lightness.
Sausage, sage and onion pasty with cheese crust
I used chopped sausages, but you could use whole chipolatas. The sage should be fresh, as dried tastes a little musty. If you can’t find it, use parsley.
Makes 8 large pasties
For the pastry
225g strong white flour
225g spelt flour
1 tsp salt
1 tsp baking powder
100g unsalted butter, cut into cubes
250g full-fat cream cheese
1 medium egg
225g grated hard cheese, such as mature cheddar
Flour for rolling
Beaten egg to finish
For the filling
2 large onions, sliced and fried till soft
300g cooked potato, cubed
About 20 sage leaves, chopped
400g cooked sausages
2 tbsp wholegrain mustard
Egg wash to finish
1 Place the flours in a bowl, add the salt and baking powder, then rub in the butter. Add the cream cheese and egg, then work everything together well to make a smooth dough.
2 Introduce the grated cheese to the dough and work through until it has only just mixed in – so it holds its texture. Wrap well and chill the dough for at least 30 minutes before rolling.
3 Prepare the filling ingredients and mix together in a separate bowl.
4 To make the pasties, roll the dough to just under ½ cm thick, using extra flour to stop the dough sticking. Cut discs about 20cm in diameter, spoon 120g of the filling in the centre of each – be a little sparing, as they’ll seal and bake better – then rub water around the outer edge of the disc.
5 Pull the edges of the dough up, press them together well to seal. Crimp the edge by placing the thumb and forefinger of one hand on one side of the edge, then press into this using the forefinger on your other hand. Crimp all along the edge, then place on a tray lined with non-stick paper.
6 Brush the pasties with beaten egg, then bake at 200C/180C fan/390F/gas mark 6 for 15 minutes. Reduce the heat to 180C/160C fan/350F/gas mark 4 and bake for a further 15 minutes until golden. The pasties will freeze well in a zip‑lock bag and can be reheated in a moderate oven until the centre of the pasty is piping hot.
Now try this … Pepper, tomato and poppy seed pasties
i love pasties!