Wednesday, 17 December 2014


Chef Rachel Green is the Select Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer's daughter, Rachel had 20 years as a chef before developing a TV career.

These are great for packed lunches, or try making mini versions to serve as party bites.

Makes 6-8
Preparation time 25 minutes, plus chilling
Cooking time 25-30 minutes

  • 400g/14oz plain flour
  • Pinch of mustard powder
  • Pinch of salt
  • 200g/7oz butter, chilled and diced
  • 1 medium egg, beaten
  • A little milk
For the filling:
  • 25g/1oz butter
  • 1 medium onion, peeled and finely chopped
  • 1 tbsp fresh sage leaves, chopped
  • Sea salt and freshly ground black pepper
  • 250g/9oz cooked/roasted Golden Turkey, dark and white meat, cubed
  • 125g/4 1/2 oz ham, cubed
  • 125g/4 1/2 oz Gruy√©re cheese, grated
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp double cream
  • 3 tbsp mayonnaise
  • 1/2 tsp Dijon mustard
  • 1 egg, beaten, for brushing and glazing
  1. Preheat the oven to 180°C, 350°F, Gas 4 and line a baking tray with parchment paper.
  2. First make the pasty. Sift the flour, mustard powder and salt into a large bowl then, using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the beaten egg and mix well then ass enough milk to make a firm dough. Wrap the pastry in clingfilm and leave to rest in the fridge for 30 minutes.
  3. Meanwhile, make the filling. Melt the butter in a pan, add the onion and sage and cook, stirring regularly, until the onion is soft - about 5 minutes. Season and leave to cool.
  4. Add the turkey, ham, cheese, parsley, cream, mayonnaise and mustard to the onion mix and season. (If mixture is a little dry, add more cream)
  5. Divide the pastry into 6 equal pieces and roll each out to a 23cm/9in disc on a lightly floured board. Lay the pastry discs on the board and divide the filling equally between the centres of each, leaving a margin at the edges. Brush the pastry with the beaten egg then carefully draw the pastry up to form a seam across the top then pinch together to create a seal.
  6. Arrange the pasties on the baking tray, glaze with the beaten egg and bake in the oven for 10 minutes then reduce the oven temperature to 170°C, 325°F, Gas 3 and cook for a further 15-20 minutes, until golden brown. Serve hot or cold.

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