From a Dan Lepard recipe in The Guardian Weekend 26 February 2011.
This is quite a time-consuming recipe to make, although the pastry makes a very rewarding pasty case. Allow at least 90 minutes to make the pastry and three hours from start to finish.
The recipe below is vegan, but I found it a little bland. If I was making it again, I'd include cheese, onion or meat in the filling to lift the taste.
Makes six pasties.
For the olive oil dough:
225g plain white flour
1/2 tsp salt
75ml extra virgin olive oil
1/2 tsp baking powder
75ml cold water
For the plain dough:
250g plain white flour
1/2 tsp salt
150ml cold water
For the filling:
A little paprika mixed in olive oil
- Make both the doughs separately, kneading each one separately until smooth, wrapping individually and chilling for 30 minutes.
- Lightly flour the work surface. Roll the olive oil dough to about 1cm thick and lay on a plate.
- Roll the plain dough to 0.75cm thick, large enough that it will envelope the rolled-out olive oil dough.
- Place the olive oil dough on top of the plain one, then fold the edges so they meet in the middle. Roll the combined doughs to 1cm thick, fold and repeat the rolling out procedure, then chill for 30 minutes.
- Optional: Repeat the roll out and fold twice more. Chill again.
- Heat the oven to 190C/375F/Gas 5. Grease your baking trays.
- Roll the dough out thinly and cut into large circles. Spread each with a little mashed potato and vegetables and crimp the dough over the filling. Brush all over with the paprika oil and bake for 45 minutes until golden.
This recipe tastes even better made with vegetables from Community Harvest Whetstone