Dorset sausage pasties

Contains pork – recipe is for non-Muslims only
These pasties are perfect for dunking into soup – you can make them in advance too

  • Prep:20 mins
    Cook:30 mins
    Plus 15 mins chilling
  • Serves 20
  • Easy

Nutrition per serving

  • kcal 281
  • fat 18g
  • saturates 8g
  • carbs 26g
  • sugars 0g
  • fibre 2g
  • protein 5g
  • salt 0.5g


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 85g red lentils
  • 2 tbsp sundried tomato paste
  • 300ml vegetable stock
  • 4 good-quality sausages, skins removed
  • 50g frozen peas or petit pois
  • plain flour, for dusting
  • 2 x 500g packs shortcrust pastry
  • 1 egg, beaten


  1. Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.

  2. Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.

  3. On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.

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