Serves 10 815g short crust pastry. Suitable for 10 x 18cmpastry circles 600g lean pork diced meat, approximately 10-15mm squares 300g onions 50-60g curry paste, mild 50 ml light soy sauce 5g powdered sage and thyme 800 ml chicken or vegetable stock 100g of each, peeled grated or shredded turnips, carrots and swede 200g peeled grated/shredded potatoes 100g dessert apples, finely diced 30g sultanas
Place the pork meat into a saucepan along with the sliced onions, curry paste, soy sauce and herbs. Allow to marinate for 30 minutes. Pour in the stock, bring to the boil, and simmer until the pork meat is tender. Remove from the heat and drain, reserving the stock. (This can be reduced down and returned to the mix or the stock can be used in a sauce to serve with the pasties). Combine the grated vegetables with the cooked pork and onions. Add additional stock if a little dry. Portion the mix into 10x 100g portions approximate. Make up the pasties in the traditional way place on a baking sheet and brush with egg wash, and bake in a moderate oven for approximately25-30 minutes or until cooked. Serve with a mild curry sauce if desired. For an alternative to individual pasties roll out the pastry into suitable size rectangles and arrange the filling down the centre fold over the remaining pastry and crimp. Seal the ends and bake in the same way as you would a jam sponge roll. Portion and serve. Serve with potatoes and seasonal vegetables or with salad. Nutritional Values Per portion based on recipe making 10 portions, 300g Energy 1556kJ / 369kcal Carbohydrate 48g NME 0g Fat 12g Saturates 2.9g Protein 21g Fibre 3g Sodium 475mg Vitamin A 410 micrograms Vitamin C 5mg Folate 16 micrograms Calcium 204 mg Iron 3.6mg Zinc 2.0mg Recipe supplied by BPEX Limited