Mini Pasties with Tomato _ Chilli Chutney - Landscape no jar

Mini Pasties with Tracklements Tomato & Chilli Chutney

by Northern Life

These irresistible mini pasties have an added twist and will be a hit with all who encounter them.

Serves 10 12


Pastry make your own:

  • 500g plain flour
  • 225g cold unsalted butter
  • 1 tsp salt
  • 56tbsp cold water
  • 1 freerange egg, beaten with 2 tsp milk, to glaze

Pastry readymade:

  • 500g short crust pastry
    For the filling:

  • 250g good quality, finely diced beef
  • 4 tbsp Tracklements Tomato & Chilli Chutney
  • 200g potatoes we like Maris Piper, peeled and finely diced
  • 75g Swede, finely diced
  • 1 small onion, finely diced
  • pinch salt
  • pinch pepper


  1. Put the flour, butter and salt in a large bowl and use your fingertips to gently combine until the
    mixture resembles breadcrumbs. Gradually add water and mix with hands or a wooden spoon until the mixture forms a smooth dough.

  2. Turn the mixture onto a clean work surface and knead into a smooth ball. Flatten into a fat circle, wrap in clingfilm and put in the fridge for half an hour until firm.
  3. In a frying pan, heat a little oil and cook the beef for 23 mins until “sealed” but not cooked

  4. Preheat the oven to 180°C /160°C /gas mark 4 and line a baking tray with baking paper.
  5. Combine the ingredients for the filling in a bowl, mix well and season.
  6. Roll out the dough to the thickness of a pound coin and use a 12cm biscuit cutter or an upturned
    bowl to cut 1012 circles of pastry (rerolling the scraps until you can make enough). Use a slotted spoon to drain off any meat juices and divide the mixture between the circles, fold the pastry in
    half and crimp the edges to seal. Brush the pasties with glaze, pop them on the
    baking sheet and cook for around 30 mins or until golden.

Why not try our Muffaletta?