Ingredients

• 1.5 kg Jus-Rol™ shortcrust pastry
• 4 medium onions, chopped
• 4 tbsp Vegetable oil
• 300 g potatoes, peeled and cut into small cubes
• 350 g minced Quorn
• 175 g diced frozen carrots thawed
• 4 tbsp mild curry paste
• 250 ml vegetable stock
• 175 g frozen peas, thawed
• 4 tbsp mango chutney
• 1 egg, beaten

Made With

Frozen Shortcrust Pastry Sheet

Easy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients.

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Equipment required

• Rolling Pin
• Pastry Brush
• Large pan

Techniques Used

• How to Roll Shortcrust Pastry
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  How to Roll Shortcrust Pastry

  

  1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
• How to Make a Cornish Pasty
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  How to Make a Cornish Pasty

  Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)

  • 1. Lay some thinly sliced potato across centre of one pastry disc.
    2. Top with diced onion, carrot and/or swede.
    3. Top with diced steak and season with salt and black pepper.
    4. Top the meat with further slices of potato to keep in the moisture.
    5. Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
    6. Press edges firmly together to seal.
    7. With a sharp knife knock up edges to complete sealing process.
    8. Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
    9. Brush with beaten egg and repeat with all remaining ingredients.
    10. Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.