Pork, plum and sage pasties recipe

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  • Serves 5
  • 15 mins to prepare and 30 mins to cook
  • 555 calories / serving
  • Freezable
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Pre-heat oven to gas 4, 180ºC, fan 160ºC. Place pork, plums, jam, seasoning and sage in a large bowl, mix together well.

Roll out the pastry and using approx 17cm (6½in) bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Place a large spoonful of the mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Brush with egg and milk glaze, and place on a non-stick baking tray (or use baking parchment). Bake in a preheated oven for about 25-30 minutes until pastry is golden brown.

Serve hot or cold, great with a fruity relish or chutney.

cornish pastyHaven't got time to cook this from scratch?

Try our ready-made version - Ginsters cornish pasty

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • 225g (8oz) lean mince pork
  • 2 fresh plums, stones removed and chopped
  • 1tbsp plum jam
  • 1tbsp fresh sage, chopped
  • 500g packet ready made shortcrust pastry
  • egg, to glaze
  • milk, to glaze
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  • Energy 2329kj 555kcal 28%
  • Fat 33g 47%
  • Saturates 13g 65%
  • Sugars 7g 8%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 52.3g Protein 15.7g Fibre 3g


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