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Reference to Cooking Extraordinary Chilli Con Pasties

Hoping to dine Chilli Con Pasties a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful procedures on preparing a Chilli Con Pasties like a famous chef made.

Chilli Con Pasties

We hope you got insight from reading it, now let's go back to chilli con pasties recipe. You can cook chilli con pasties using 21 ingredients and 11 steps. Here is how you achieve it.

To cook an unforgettable Chilli Con Pasties, below are the ingridients needed:

  1. Take of For the pastry.
  2. Get 500 g of strong plain flour.
  3. You need 1 teaspoon of salt.
  4. Get 120 g of vegetable shortening (Trex® or other).
  5. Take 125 g of unsalted butter, softened to room temperature.
  6. Get 150 ml of cold water.
  7. Take of For the chilli.
  8. Get 1 tablespoon of vegetable oil for frying.
  9. Prepare 500 g of lean beef mince.
  10. Get 1 of large onion, finely chopped.
  11. Prepare 2 of red pointed sweet peppers, finely chopped.
  12. Provide 2 cloves of garlic, finely chopped.
  13. Prepare 1 (420 g) of tin red kidney beans, undrained.
  14. You need 75 g of sweetcorn.
  15. Use 250 g of baby plum tomatoes, cut in half.
  16. Take 3-4 tablespoons of chilli powder, strength and amount to taste.
  17. Take 30 g of dark chocolate (70% cocoa).
  18. Use to taste of salt and pepper to season.
  19. Take of creme fraiche.
  20. Provide of grated Cheddar cheese.
  21. Get 1 of egg, beaten, for the glaze.

After preparing the ingridients, next you are ready to prepare your tasty Chilli Con Pasties by following the instructions on this section:

  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..

Recipe : Chilli Con Pasties

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