Chilli Con Pasties
Chilli Con Pasties

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chilli con pasties. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chilli Con Pasties is one of the most popular of recent viral foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Chilli Con Pasties is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have chilli con pasties using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chilli Con Pasties:
  1. Make ready For the pastry
  2. Get 500 g strong plain flour
  3. Take 1 teaspoon salt
  4. Make ready 120 g vegetable shortening (Trex® or other)
  5. Get 125 g unsalted butter, softened to room temperature
  6. Get 150 ml cold water
  7. Make ready For the chilli
  8. Take 1 tablespoon vegetable oil for frying
  9. Make ready 500 g lean beef mince
  10. Take 1 large onion, finely chopped
  11. Make ready 2 red pointed sweet peppers, finely chopped
  12. Get 2 cloves garlic, finely chopped
  13. Take 1 (420 g) tin red kidney beans, undrained
  14. Make ready 75 g sweetcorn
  15. Prepare 250 g baby plum tomatoes, cut in half
  16. Make ready 3-4 tablespoons chilli powder, strength and amount to taste
  17. Get 30 g dark chocolate (70% cocoa)
  18. Take to taste salt and pepper to season
  19. Get creme fraiche
  20. Prepare grated Cheddar cheese
  21. Prepare 1 egg, beaten, for the glaze
Step by Step to make Chilli Con Pasties:
  1. Sift the flour into a large bowl. Add the salt and stir it in. Add the shortening & butter and rub both into the flour until it resembles fine breadcrumbs. Make a well in the middle and add the water. Incorporate the flour and stir until it starts to form a ball. Get your hands in (it’s gonna get messy) and then remove to a lightly floured surface & start to knead. You need to knead until elastic.
  2. This is to ensure it can hold the filling and keep a good shape. It might take a while but stick with it. Once this is done, wrap it in cling film and put it in the fridge for around 2 to 3 hours.
  3. In a large pan heat the oil on low heat. Add the mince and onions and gently heat this through to brown the mince off and soften the onions. Add the peppers and garlic and let those soften up a bit, about 3 to 4 minutes.
  4. Add the kidney beans, sweetcorn and tomatoes and, again, let those cook down. Give it about 5 minutes. We just want to let those tomatoes start to soften and begin to break down a bit. Sprinkle over the chilli powder and give it all a good stir through. Let it simmer for another 5 minutes and then break up the chocolate and add it into the pot. This will melt into the chilli. Give it a good stir so that it combines in with the other ingredients well.
  5. Season everything with salt and pepper. Keep it on a low heat and just let it simmer away, giving it a stir now and then. You want the peppers to have softened nicely, the tomatoes to have broken down completely and all the juices from the different elements to have combined to get the flavours just right.
  6. Pre-heat your oven to 170 C / Gas 3-4. Line a large baking tray with greaseproof paper
  7. Roll out your pastry to about 3mm thickness. You can use a side plate as a rough guide for size (around a 20cm circle for each pasty). Put a good dollop of the chilli across the centre of the circle. Leave enough room to fold over the pastry to cover it and form the pasty. Next, put 1 to 2 teaspoons creme fraiche on top of the chilli and sprinkle some Cheddar cheese over it (optional).
  8. With some cold water wet half of the edge of one half of the pastry and fold over the other half. Gently press it down so that it seals and then “crimp” the pasty.
  9. Put each pasty on the baking tray, leaving a space of about 5cm between each one, and brush over with beaten egg.
  10. Pop in the oven and bake for 50 to 55 minutes. Once baked either put on a wire rack to cool and eat cold or serve hot – your choice.
  11. These can be frozen or they can be kept in the fridge for 3 to 4 days.

So that’s going to wrap this up for this special food chilli con pasties recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to chilli con pasties cooking. Go on get cooking!