To make the filling, mix everything
together in a bowl with ¾ tsp black
pepper and 1 tbsp cold water. Stir in
a pinch of salt and set aside. Heat oven
to 200C/180C fan/gas 6. Line 1-2 baking
sheets or trays with baking parchment.
To make the pastry, put the flour,
baking powder and butter in a food
processor. Pulse until the mixture
resembles fine breadcrumbs. Tip in the
oil, egg yolk and 5 tbsp cold water. Pulse
again until the dough just starts to come
together, adding another ½-1 tbsp water,
or as needed. If you gently press the
dough and it sticks together, you know
it’s the right consistency. Tip out the
dough onto the work surface and gently
press it into a smooth ball.
Cut the pastry into 6 equal pieces.
For each pasty, lightly and briefly shape
one piece of the pastry to a smooth ball.
(Keep the other pieces wrapped in cling
film until needed.) Press the ball down to
make an even flattened round. Then roll
the pastry out on a lightly floured surface,
as thinly as you can, to a circle just over
20cm in diameter, keeping the round
shape with your hands as you roll. As
you’re rolling the pastry thinner than
usual, handle it carefully to prevent it
breaking, and keep the work surface and rolling pin lightly dusted with flour
to prevent the pastry sticking. Use the
base of a 20cm loose-bottomed cake
tin (or similar) as a guide to cut around
to neaten the pastry edges (step 1). Spoon
a sixth of the filling down the centre of
the pastry circle and lightly press down
with your hand to contain and flatten it
slightly. Dampen the pastry edges with
water (step 2) and carefully bring one side
of the pastry over to join the other side (step 3), tucking in the filling to keep it inside
as you do so. Press the joins together
to seal, then make a thin decorative edge
by rolling or curling the pastry edge over
all the way around. Press down to seal.
Repeat with the remaining pastry and
filling. Sit each pasty on the baking sheet
or tray, then pierce a small hole in the top
of each one for the steam to escape.
Beat the egg white to loosen, then brush
a little over each pasty to glaze (step 4).
Bake for 15 mins, then lower the oven
to 180C/160C fan/gas 4. Brush with more
egg white, and bake a further 35 mins
until the pastry is crisp and golden,
covering loosely with foil if they are
browning too quickly. Remove with a
wide spatula and leave to cool slightly
on a wire rack. Serve warm or cold.