This great-tasting dish has elements of Mexican empanadas, Indian samosas and classic Cornish pasties all rolled into one. Makes 12 pasties.


  • Hot water crust pastry

  • 75g (3oz) butter, cubed

  • 100ml (4fl oz) water

  • 225g (8oz) plain flour with ½ tsp turmeric and pinch of cayenne added

  • Pinch of salt

  • 1 egg, beaten

  • Filling

  • 2 tbsp olive oil

  • 150g (5oz) onions, peeled and chopped

  • 2 cloves of garlic, peeled and chopped

  • 1 tsp finely grated root ginger

  • Salt and freshly ground black pepper

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp black mustard seeds (optional)

  • 200g (7oz) minced beef

  • 1 tbsp tomato purée

  • 1 tsp English mustard

  • 1 tsp Worcestershire sauce

  • 100g (3 ½ oz) fresh or frozen peas

  • 1 tbsp chopped mint

  • 1 egg, beaten


  • Hot water crust pastry :

  • 1.

    Place the butter and water in a medium-sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.

  • 2.

    Meanwhile, sift the flour, spices and salt into a large bowl. Make a well in the middle and add the egg.

  • 3.

    Pour the hot liquid into the flour and stir with a wooden spoon to mix.

  • 4.

    Spread the mixture out on a large plate with the wooden spoon and allow to cool (about 15 minutes), then wrap in cling film and place in the fridge for 30 minutes until firm.

  • Filling:

  • 1.

    Preheat the oven to 220ºC (425°F), Gas mark 7. Make the pastry.

  • 2.

    While the pastry is chilling, make the filling. Heat the olive oil in a saucepan set over a medium heat, add the onions, garlic and ginger, season with salt and pepper and cook until the onions are soft and slightly golden.

  • 3.

    Grind the seeds in a mortar with a pestle, then add to the pan with the beef, tomato purée, mustard and Worcestershire sauce. Cook over a medium heat for 15 minutes or until the beef is cooked. Add the peas for the last 1–2 minutes of cooking. Add the chopped mint, then season to taste and allow to cool.

  • 4.

    Roll the dough out on a lightly floured work surface until it is approximately 2mm (1/16 in) thick. Using a small saucer or something similar, cut the dough into 12cm (4 ½ in) circles.

  • 5.

    Lay 1 generous tablespoon of the mixture on one half of the circle and brush the edge of the other half with beaten egg, then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark the edges with a fork. Repeat until all the circles and filling are used up.

  • 6.

    Brush the tops with beaten egg and bake in the oven for 15–20 minutes or until golden and a skewer inserted in the middle of each comes out hot. Serve hot or at room temperature.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 204kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 18g
  • Sugar 2g
  • Sodium 232mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
4 comments • 1 rating
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Posted by DVReport
Great pastry simple and delicious. Will definitely make them again.
Posted by MoReport
sounds absolutely delicious - can wait to try them this weekend
Posted by N55895Report
The pastry is absolutely delicious and very easy to make.
Posted by Kylee6Report
Just made these. They are lovely, very easy, pastry nice and silky to roll out. Will make again. Reckon the pastry would be nice with a cheese filling too.