Try these tasty pasties for an al fresco treat. Recipe from Rachel Green, Tastes of Lincolnshire and local food champion.
Spicy Chorizo, New Potato and Tomato Pasties
150g chorizo sausage, sliced
350g new potatoes, cooked and cut into small pieces
110g Cheddar cheese, grated
110g sun-dried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
2 sheets ready rolled puff pastry
1 egg, beaten
Sea salt and black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6
First prepare the filling, place the chorizo, new potatoes, cheese, sun-dried tomatoes, chives, basil, mayonnaise and cream in a bowl, season with sea salt and black pepper, remembering that the chorizo and sun-dried tomatoes may be salty, and mix well.
Place the puff pastry sheets on a lightly floured surface and cut out 16 – 18 cm rounds, using a suitably sized saucer or bowl as a template. Place a spoonful of the filling in the middle of each pastry circle.
Brush the edges with beaten egg, bring the edges together into a half moon shape and crimp to seal. Repeat with the remaining pasties. Place on a greased baking sheet. Brush the top of the pasties with the remaining beaten egg and bake in the preheated oven for 20 – 25 minutes until crisp and golden brown.