• How to crimp the perfect pasty

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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.
 

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