Easiest Way to Prepare Perfect Chilli Con Pasties

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chilli con pasties. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chilli Con Pasties is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chilli Con Pasties is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chilli con pasties using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chilli Con Pasties:

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

Instructions 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 is going to wrap it up for this exceptional food chilli con pasties recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!