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The Great Dorset Chili Festival

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Nottingham Food Festival

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4°pass: repeate to make the other pasties. Put the pasties in the oven and cook for 50 minutes until they are crispy and golden.

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3°pass: season vegetables separately with salt and black pepper. Put the beef on one half of the circle, leaving a gap round the edge. Brush around the perimeter of the pasty circle with the beaten egg, then fold the pasty over the vegetables and meat. Starting at one side, crimp the edges over to form, brush the whole pasty with beaten egg, then make a steam hole in the centre.

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2° pass: switch on the oven to 180°C. Roll out the pasty  and using a plate as a template and cut out 6 discs of pasty

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They are known and loved throughout Great Britain and have long been part of its culinary heritage.

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1° pass to make the pasty: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs.
Slowly add the water until and leave it to chill in the fridge for an hour.