I’ve been making a lot of savoury pasties recently for the school summer fair, book group, work and other gatherings. They always create a stir and I am regularly asked for the recipe so I thought I’d share it here. You can put just about anything in them and make them in many different ways. My favourite method is the pinwheel (roll the filling into the pastry like a swiss roll before cutting out individual slices and baking). You can also roll, fold and fill like a traditional pastry or ravioli, or make one large log for people to slice themselves once baked. And as for fillings, the world is your oyster! Some of my favourites are courgette and cheese and aubergine and feta (are you sensing a love of cheese yet?).

Go forth and bake people!

Pastry

This is my Mum’s original pastry recipe so quantities are massive but you can split it down any way you like and any spare pastry can be frozen to use at a later date. This amount of pastry would make about 60 pinwheels, approximately 80 individual pasties (depending on how large you make them) or 4 large logs.

  • 6 cups self-raising flour
  • 2 cups fizzy orange (or combination of fresh juice and sparkling water)
  • 1 cup sunflower oil
  • Pinch of salt

Place all the ingredients into a bowl and mix together until you have a nice soft pastry. If it feels too soft/pliable add some more flour.

Add the filling and shape as desired.

Bake on a pre-heated oven at 180°. Individual pinwheels will take approx. 25minutes (until golden and dry base). The larger logs will take approx. 45 minutes.

*NB: you can freeze these unbaked ready to bake another time or if preferred you can freeze them baked and then simply allow them to defrost for a few hours at room temperature when you want to serve them.

Fillings (quantities give are enough to fill half the quantity of pastry given above)

Spinach and feta

  • One large bunch of spinach or medium sized salad bag of spinach (washed and roughly chopped)
  • 3 spring onions (washed, trimmed and chopped)
  • Half a small bunch of fresh mint (washed and chopped)

Coriander and feta

  • Half a small bunch of fresh coriander (washed and chopped)
  • 1 block of feta crumbled
  • Salt and pepper
  • A dash of olive oil

Olive

  • 1 jar pitted olives approx. 180g drained weight (Kalamata are nice)
  • Half a medium sized salad bag of spinach (washed and roughly chopped)
  • 3 Spring onions (washed, trimmed and chopped)
  • Half a small bunch of fresh mint (washed and chopped)
  • Half a small bunch of fresh coriander (washed and chopped)
  • Salt and pepper

Aubergine and feta

  • Large jar of roasted aubergine and tomato antipasti-you could roasted peppers too or more filling if you want
  • 1 block of feta crumbled
  • Ground pepper

Courgette and cheese

  • 1 medium courgette grated (add salt while you make the pastry and then squeeze out excess liquid before adding the cheese)
  • 1 block halloumi grated
  • 100g cheddar grated
  • Dried mint to taste

 

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