Dorset Sausage Pasties

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 85g red lentils
• 2 tbsp sundried tomato paste
• 300ml vegetable stock
• 4 good-quality sausages, skins removed
• 50g frozen peas or petit pois
• plain flour, for dusting
• 2 x 500g packs shortcrust pastry
• 1 egg, beaten

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C) and line two baking sheets with parchment.

2. Heat the olive oil in a large pan over medium heat, add the chopped onion and cook for 4 minutes until softened.

3. Add the sausagemeat to the pan and break it up with a spoon. Cook for 5 minutes until it reaches 160°F (71°C) in the thickest part and no pink remains.

4. Stir in the red lentils, sundried tomato paste and vegetable stock. Simmer gently for 12 to 15 minutes, stirring occasionally, until the lentils are soft and the mixture is thick.

5. Stir in the peas for the final 2 minutes, then spread the filling on a tray and leave it to cool completely.

6. Dust a work surface with plain flour and roll out the shortcrust pastry. Cut out rounds about 5 inches (13 cm) across, re-rolling the offcuts as needed.

7. Spoon a little filling onto half of each round, brush the edges with beaten egg, fold over and crimp the edges firmly to seal.

8. Brush the pasties with the remaining beaten egg, cut a small vent in each top and bake for 20 to 25 minutes until golden brown. Cool slightly before serving.