How to Make Pasties for Two as a Student Cook
Don’t have lunch on your lonesome – invite a friend round and cook for two. You’ll impress others with your student cook savvy and you won’t be able to find this delicious pasty in your local bakers. This is pure home-made magic. Share some gossip, get some help with an essay or plan tonight’s escapades.
Use fresh, not dried thyme for this recipe if possible.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 2 (makes 2 pasties)
Handful of cherry tomatoes
Salt and pepper
Sprinkle of plain flour
125 grams ready-made puff pastry
100 grams feta cheese, crumbled
Salad of your choice – whatever you want to put with lettuce
Turn on the oven to 200°C, and lightly oil a baking tray to stop the pasties from sticking to the tray.
Heat a glug of olive oil in a frying pan over a medium heat on the hob. When hot, add the cherry tomatoes. Heat the cherry tomatoes until they go soft (about 4 minutes). Press down on them with a fork to squash them, making them into a tomato mixture. Season with some salt and pepper, and then take off the heat and leave to one side.
Sprinkle some flour onto a clean dry flat surface or a chopping board and roll out the puff pastry. The pastry should be big enough to cut out four saucers.
If you don’t have a rolling pin, use a bottle of olive oil or wine!
Using a sharp knife, cut out two circles in the pastry – about as big as saucers. Place them on the baking tray.
Break the egg into a bowl and whisk until it’s smooth and yellow.
Add the feta cheese into the middle of each circle, leaving about a centimetre gap around the edges.
Spoon the tomato mixture over the cheese and sprinkle with some thyme. Cover with some more crumbled feta cheese. Brush some of the egg over the exposed edges of the pasty. You can use the back of a spoon to do this if you haven’t got a pastry brush.
Cut out another two circles that are slightly bigger than the ones before to make the top of your pasties. You may have to scrunch up the puff pastry and roll it out again to make more room to cut the circles out.
Lay the bigger circles over the bottom layers and seal down with a fork. You may have to cut off the overlapping bit with a sharp knife. Score a cross in the top of the pasty and brush with the egg yolk. The egg mixture makes the pasties go golden brown in the oven.
Place the baking tray in the preheated oven for about 20 minutes or until the pasties have turned golden brown.
When done, take your pasty out of the oven and serve it with a salad.
Variation: You could change this into a bigger meal for dinner by adding some roast root vegetables or some baked beans.
Per serving: Calories 625 (From Fat 428); Fat 47.5g (Saturated 15.3g); Cholesterol Trace; Sodium 961mg; Carbohydrate 32.6g (Dietary Fibre 1.4g); Protein 16.8g.