Ingredients:

  • 2 cups + 2 tbsp Plain (All-Purpose) Flour (plus extra for dusting)
  • 8 oz Unsalted Butter, chilled and diced
  • 1/2 tsp Fine Sea Salt
  • 5–8 tbsp Ice Water
  • 1 lb Ground Sausage (Good quality Pork)
  • 2 large Yellow Onions, thinly sliced
  • 4 oz Mature Cheddar Cheese, grated
  • 1 tbsp Fresh Thyme Leaves
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • Black Pepper & Salt, To taste
  • 1 tbsp Neutral Oil (e.g., Vegetable or Canola)
  • 1 Large Egg, for glaze (beaten with a splash of water)

Instructions:

  1. Make the Pastry and Chill: Combine flour and salt. Cut in the cold butter until coarse breadcrumbs form. Gradually add ice water until the dough just comes together. Form into a disc, wrap, and refrigerate for a minimum of 30 minutes.
  2. Caramelise the Onions: Heat oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15–20 minutes until they are deeply golden brown and sweet. Set aside to cool completely.
  3. Cook the Sausage: Increase heat to medium. Add the ground sausage to the same skillet. Break up the meat and cook until fully browned (approx. 8–10 minutes). Drain off all but 1 tablespoon of the rendered fat.
  4. Combine and Chill the Filling: In a large bowl, combine the cooked sausage, cooled caramelised onions, grated cheddar, thyme, Dijon, Worcestershire sauce, salt, and pepper. Mix thoroughly and refrigerate for at least 15 minutes. Warm filling will melt the pastry.
  5. Assembly: Preheat oven to 400°F (200°C). Roll the chilled pastry to 1/8 inch thickness. Use a 9-inch cutter or template to cut 6 circles. Place about 1/2 cup of the chilled filling onto one half of each circle, leaving a 1-inch border.
  6. Seal and Crimp: Brush the edges with the beaten egg glaze. Fold the clean half of the pastry over the filling to form a semi-circle. Press the edges firmly to seal, and then create a tight, decorative crimped edge using your thumb and forefinger.
  7. Glaze, Vent, and Bake: Place pasties on a parchment-lined sheet. Brush the tops generously with the egg glaze and cut 2–3 small vents in each to allow steam to escape. Bake for 30–35 minutes, or until deep golden brown and the filling is bubbling hot. Rest for 10 minutes before serving.