Stranger Foods

Chilli con carne pasties

Serves 12 | Prep 15 mins | Cook 1 hr

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 into, too.

Source: Bake It Yourself

Ingredients

Metric

Imperial

x0.5

500 g puff pastry

For the filling

500 g minced beef
1 large onion, finely chopped
a little olive oil
1 red pepper, finely chopped
2 cloves garlic, crushed
1 chilli finely chopped
400 g chopped tomatoes
400 g red kidney beans, drained and rinsed
½ tsp chilli flakes
2 tsp paprika
generous splash of Worcestershire sauce

Instructions

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°F

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In a large pan, fry the minced beef and onion in oil over a medium heat for about , or until the meat starts to brown. Add the pepper and fry for another , then the garlic and chilli for another . 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.
Preheat the oven to 180°C/gas 6 and line 2 large baking sheets or trays with baking parchment.
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.
Brush the edges with beaten egg, then put about tbsp 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 pasties.
Brush each pastry with more beaten egg and bake for about , or until golden brown. When cooked, transfer to wire racks to cool a little before serving.

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