½ x Riverview Farms Hot Roast Pork with Crackle (400g), diced (meat only)
500g x potatoes, peeled & diced
2 x carrots, peeled & diced
1 x small white onion, finely chopped
2 x sprigs fresh rosemary, finely chopped
5 x sheets short crust pastry, thawed
1 x egg, lightly beaten, for egg wash
Sea salt & cracked black pepper
Preheat oven to 180°C Fan.
Cook potato and carrot in a saucepan of boiling water for 10 minutes, or until the potatoes are tender. Drain and set aside in a large bowl to cool completely.
Once vegetables are cool, add onion, pork, rosemary and season with salt and pepper.
Cut a 22cm circle from each sheet of pastry. Spoon about 200g of the pork and vegetable filling onto one half of the pastry circle, leaving a 1cm border.
Brush the edges of the pastry with egg, then fold the pastry over to enclose the pasty. Crimp the edges together to seal tightly.
Transfer pasties to a large baking tray lined with baking paper and brush with egg wash. Repeat with remaining pastry sheets and filling.
Bake for 30 minutes until golden brown. Serve warm with tomato chutney on the side.