Traditionally
these mini fried pasties are filled with tuna, tomato sauce, olives and egg but
you can use any cooked meat. I used some
beef mince, left over from the night before.
15 minutes preparation
1 hour chilling
10 minutes cooking
Ingredients:
For
the filling:
400g (14 oz) tuna or cooked meat of your
choice such as chicken, beef, or ham, finely chopped or minced
6 tablespoons of passata (sieved
tomatoes)
2 hard boiled eggs, peeled and chopped
2 tablespoons of brandy
Half small onion, peeled and chopped
10 green pitted olives chopped
(optional)
For
the pastry:
400g (14 oz) plain flour
200g (7 oz) butter
Pinch of salt
200ml (6.8 fl.oz) chilled white wine
Method:
1.
First make the pastry: Sieve
the flour into a large mixing bowl and add the salt.
2.
Add the butter and then rub in
until the mixture resembles breadcrumbs.
3.
Add the wine a little at a time
while you combine with a knife.
4.
Knead into a ball and turn out
onto a floured surface. Knead briefly and put into a plastic bag.
5.
Place in the fridge for an
hour.
6.
Once chilled, roll out the
pastry onto a floured surface to a thickness of about ½ a centimetre. Cut into
rounds of about 10cm.
7.
Mix all of the filling
ingredients together.
8.
Put a spoonful of the filling
into the centre of each round, dampen the edges with a little water and fold
over to make half moons. Press the edges firmly together with a fork.
9.
In a small, deep pan heat
enough olive oil to cover the pasties until just below smoking point. Fry the
pasties in batches for a few minutes until golden all over. Drain on kitchen
paper.
10. Serve hot.
