Pasty crust:
- 450g plain flour
- 2tsp baking powder
- 1tsp salt
- 125g unsalted butter
- 2 egg yolks (water from canned chickpeas or other egg substitute)
- 125ml cold water
To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
And the rest is up to you! Choose whatever filling you like; Max made a feta and spinach pasty with some spinach that was looking a bit sad, and I made a calzone pasty with the two mushrooms abandoned at the bottom of our fridge.
Pasties take around 50 minutes to cook at 180 degrees, and should be ready when the crust is a golden brown.
We hope to see your creations soon!
Yasmine, Mayes Creative Intern