Beef pasties with mint, ginger and peas

Method

For the pastry

1. Place the butter and water in a saucepan and heat gently, stirring occasionally until the butter melts. Allow the mixture to come to a boil and turn off the heat.

2. Sift flour, salt, cumin and cayenne in a bowl. Make a well in the centre and add the beaten egg.

3. Por the hot liquid into the flour and egg mixture. Stir with a wooden spoon to mix.

4. Spread the mixture out on a large plate to cool. Wrap in cling film and place in the frige for 30 mins until firm.

For the pasties

5. Heat the olive oil in a saucepan over a medium heat, add the onions, garlic and ginger, season with salt and pepper and cook for 6-8 minutes, or until the onions are soft and slightly golden.

6. Grind the seeds in a mortar and pestle, then add to the pan with the beef, tomato purée, mustard and Worcestershire sauce. Cook over a medium heat for 15 minutes, or until the beef is cooked through. Add the peas during the last 1–2 minutes of cooking. Add the chopped mint, then season to taste and allow to cool.

7. Roll the dough out on a lightly floured work surface until it is approximately 2mm thick. Using a small saucer or something similar, cut the dough into 12cm diameter circles.

8. Place one heaped tablespoon of the beef mixture on one half of the pastry circle and brush the edge of the other half with beaten egg, then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark the edges with a fork. Repeat until all the pastry circles and filling are used up.

9. Brush the pastry tops with beaten egg and bake in the oven at 220C for 15–20 minutes, or until golden and a skewer inserted in the middle of each comes out steaming hot. Serve hot or at room temperature.

Adapted from Rachel Allen, Bake (Collins)