Ingredients:
- 5 lbs (675 g) Good quality pork sausage meat (casings removed)
- ½ cup (60 g) Fine breadcrumbs (Panko or standard)
- ½ medium Onion, finely grated
- 1 tsp Fresh thyme leaves (or ½ tsp dried oregano)
- 1 Large egg, beaten (for binding)
- 1 tsp Dijon Mustard (optional)
- Salt and Black Pepper, To taste
- 2 sheets Ready-rolled puff pastry (chilled)
- 1 Large egg, lightly beaten (for egg wash)
- 1 Tbsp Sesame seeds or nigella seeds
Instructions:
- Preheat your oven to 400°F (200°C / Gas Mark 6). Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the sausage meat, breadcrumbs, grated onion, thyme, the beaten egg used for binding, and Dijon mustard. Season aggressively with salt and pepper. Use your hands to mix gently until just combined. Do not overwork the meat.
- Lay one sheet of puff pastry flat. Cut the sheet into 6 equal rectangles. Repeat with the second sheet.
- Take one portion of the meat filling (approximately 2.5 oz / 70 g) and roll it lightly into a neat log shape, slightly shorter than the pastry rectangle. Place the meat log down the centre of one side of the pastry rectangle, leaving about a ½ inch (1 cm) border.
- Brush the exposed edges of the pastry with the egg wash (the second beaten egg). Fold the clean side of the pastry over the meat filling to meet the opposite edge, forming a closed packet.
- Press the edges firmly to seal. Use a fork to crimp the edges tightly to stop the filling escaping.
- Brush the top of the pasty liberally with the remaining egg wash. Use a sharp knife to pierce two small vents in the top of the pastry. Sprinkle with seeds if desired. Repeat for the remaining 11 pasties.
- Bake for 25–30 minutes, rotating the trays halfway through, until the pastry is puffed, deeply golden brown, and the meat filling is cooked through (internal temperature should be 165°F / 74°C).
- Let the pasties cool on the baking sheet for 10 minutes before moving to a wire rack. They must be completely cooled before freezing or packing for lunch.