-
How to crimp the perfect pasty
In this recipe video, Matt shows you the secret to crimping the perfect pastry.
1. Roll out the pastry on a floured work surface until it is about ½cm thick, then cut out 20cm rounds from the pastry. Use a large bowl if you have one.
2. Preheat the oven to 170C/150C fan/gas 3.
3. To make each pasty, take a pastry round and wet the edges with some of the beaten egg. Place a tablespoon of the filling into the lower middle of each of the circles, fold over the other half to make a semi-circle shape, then crimp the edges to seal.
4. Brush with more of the beaten egg and place onto a baking tray. Repeat with the remaining pastry and filling.
5. Bake the pasties for 40-45 minutes, or until golden-brown and crisp. Remove and set aside to cool slightly before serving.
You can see Matt's pasty recipe here.
2. Preheat the oven to 170C/150C fan/gas 3.
3. To make each pasty, take a pastry round and wet the edges with some of the beaten egg. Place a tablespoon of the filling into the lower middle of each of the circles, fold over the other half to make a semi-circle shape, then crimp the edges to seal.
4. Brush with more of the beaten egg and place onto a baking tray. Repeat with the remaining pastry and filling.
5. Bake the pasties for 40-45 minutes, or until golden-brown and crisp. Remove and set aside to cool slightly before serving.
You can see Matt's pasty recipe here.
Comments
You need to be logged in to leave a comment
Register