Two-course pasty

This is a magical idea. The pasty I made was half pork, half apple compote, but other ideas include lamb and rhubarb or chicken and plums.

Serves: 4

Ingredients:
For the pastry:
400g plain flour
200g cold unsalted butter, cut into cubes
About 75ml of milk

(or: like me, be lazy and buy some pastry)

For the filling:
250g pork, or other meat, cut into 3cm cubes
100g peeled vegetables, cut into 3-4mm pieces
(I did 50g potatoes, 50g carrots. The recipe just said potatoes)
1 medium onion, finely chopped
2/3 shakes of Worcester sauce, or any sauce really: I used a nice chilli and ginger one
25g butter, melted
250g apple (or other fruit), peeled, cored and cut into 2-3cm pieces
50g caster sugar

For the topping:
Eggwash (1 egg + 1 tbsp milk)
1 tbsp chopped rosemary
2 tbsp caster sugar

Method:

1. If making the pastry:
Sift flour into a bowl. Combine with butter to form breadcrumb-like mixture. Add milk little by little until pastry just comes together. Knead lightly on floured surface to form a ball. Wrap and chill for 30 mins.
 
2. Preheat oven to gas-mark 4, 180 degrees C. Line a large baking tray with baking parchment.

3. Combine pork, vegetables, onions, sauce, melted butter in a bowl and season. Stir well. As you can see from the image, I actually browned the meat off a little first as I am concerned about the ability of our oven to cook things properly. No need to do this if you have faith in your oven.

4. In another bowl, combine the apple and sugar. I also added some raisins, but that's up to you.

5. Divide the pastry into four (or five, is you had too much. Like me). Roll into circular shapes and then use a plate to cut a circle with a 20cm diameter.

6. Place the meat and fruit on one half of the circle, taking up a quarter each. Leave a 2cm gap for sealing.

7. Brush the 2cm gap with eggwash, fold over the pastry and crimp the edges. Then brush the surface with eggwash and sprinkle the rosemary on the savoury half and the sugar on the sweet half.

Funny story: when I was adding the sugar to the apple, a huge lump came out of the jar so I got abour 3x as much sugar as was required. So instead of adding more sugar on top, I sprinkled the sweet side with cinnamon. It went really well.

8. Bake the pasties for 35-40 minutes until golden and cooked through.

Before cooking

YUM!