I cheated and bought the puff pastry, as I didn’t have the time or confidence to make my own! I bought it in those massive blocks, though, and with hindsight I probably should have got the pre-rolled version to save more time… ah well.
I decided to make two fillings – cheese and onion, and spicy chickpea and potato, both my own inventions. For the cheese and onion filling, I gently fried some chopped onion until soft (but not browned) then mixed it with a big pile of grated mature cheddar, a little milk and seasoning.
The chickpea filling was a bit more complicated due to it being based on a chickpea curry recipe handed down by my mum, but basically involved cooking lightly mashed tinned chickpeas and chopped potato in a variety of spices. I held back on the chilli to begin with, but then worried that it wasn’t spicy enough and added a load more towards the end. Oops.
To fill the pasties, I painstakingly rolled out the pastry, cut it into diamond shapes, brushed them with beaten egg, added a spoonful of filling to the middle then folded the diamonds over to create triangles. I then attached a strip of pastry to the bottom edge to make them look like hats, although as you can see from the pictures, some of these managed to unattach themselves from the triangles during baking. Tsk.
The main issue I had, though, was the pasties opening up in the oven. This wasn’t a huge issue for the chickpea pasties, as the filling was quite dry, but the cheese filling melted and seeped onto the baking tray, resulting in a couple of pasties not having any filling at all! Not all of them were lost, though, which was a relief! I probably didn’t seal the edges quite as well as I should, which is certainly a lesson learnt.
Overall, the pasties turned out well and sold out remarkably quickly at the sale. If I ever make these again, I might try some different fillings, but they were delicious enough as they were!
Based on this BBC Good Food recipe for wizards’ hats. Follow the method for the pastry and baking (double the quantities if you want to make two types of pasties), and see below for my filling recipes:
Cheese and onion
- 100g grated mature cheddar
- 1 onion, chopped
- butter, for frying
- 2 tbsp milk
- Salt and pepper, to season
- Melt the butter in a frying pan and slowly cook the onions over a low heat until soft (about 15-20 mins).
- In a bowl, mix the onions with the cheddar, milk and seasoning.
Chickpea and potato
- 1 x 400g tin cooked chickpeas, drained and rinsed
- 150g potato, peeled and chopped into small chunks
- Half a small onion, finely chopped
- 1 tbsp sunflower oil
- 0.5 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 0.5 tsp green chilli, finely chopped
- 1 tsp salt
- 1 garlic clove, finely chopped
- 1 tbsp grated ginger
- 0.5 tsp red chilli powder
- 0.5 tsp turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- handful of chopped coriander
- Lightly mash the chickpeas in a bowl with a potato masher or fork.
- In a frying pan, heat the oil and add the mustard and cumin seeds. Fry over a medium heat until you hear the mustard seeds start to pop. Add the onion and cook for 5 minutes.
- Add the green chilli, garlic, ginger, red chilli powder, turmeric and salt, and cook for 3 minutes more. Stir in the chickpeas and potato, and cook until the potatoes are soft.
- Add the ground cumin, garam masala and coriander, stir and turn off the heat to let the filling cool.