Name: Dorset sausage pasties
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Makes 20 small pasties
Ingredients: 1 tbsp extra virgin olive oil; 1small onion finely chopped; 85g red lentil; 2 tbsp sundried tomato paste; 300ml vegetable stock; 4 good-quality sausages skins removed; 50g frozen pea or petit pois; plain flour for dusting; x packs shortcrust pastry; 1 egg beaten

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

Method

step 1
Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
step 2
Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
step 3
On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.