Sunshine pasties

Sunshine pasties

I am a bit disappointed in myself as I have left my blog to wilt ever since I went back to work full time. But I think now I have finally found a balance and got used to the routine. So I can say now that I will do my very best to keep the blog in a better loved condition!

Anyway. One of my latest love is minced meat. They are quick to cook (perfect for a weekday dinner), relatively cheap and very versatile! But I hardly use a whole pack of mince all in one go, and the fact that we got some cooking apples laying around from the allotment… I made up this recipe, which is ideal for lunch boxes or picnics!

Sunshine Pasties


I call them sunshine pasties because of the lovely golden colour coming from turmeric in the pastry. So here’s how to do it:

Sunshine pasties

A good way to use up mince and scraps of veggies in the fridge.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6


For the Pastry

  • 350 g plain flour
  • 1/2 tsp baking powder
  • 175 g butter
  • 2 large eggs
  • 1 tsp turmeric
  • salt and pepper

For the filling

  • 300 g minced pork
  • 3 cm about half a thumb piece ginger, peeled and grated
  • 2 chopped spring onions
  • 1 clove garlic crushed
  • 1 red chilli and 1 green chilli both deseeded and chopped
  • 4 tsp curry powder
  • small sprig of thyme
  • 100 ml water
  • 1 large Bramley apples approximately 300g, peeled, cored and chopped into cubes


For the Filling

  • Fry the pork with a tablespoon of oil, add garlic, ginger and spring onion. Keep separating the meat to break up lumps. Add in the chopped chillies.
  • Add the curry powder and thyme, cook for a few minutes.
  • Add water, season with salt and pepper before covering with a lid and simmer for 5 minutes.
  • Add chopped apples to the pork and cook till tender. Leave to cool.

For the Pastry

  • While the filling is cooling, make the pastry.
  • In a food processor whizz together the butter, flour, baking powder, turmeric and a pinch of salt until it resembles a rough crumb texture. Add eggs, and a bit of cold water if you need to, until the dough comes together. Wrap in cling film and chill.
  • Preheat the oven to Fan180'C/200'F/Gas 6. Thinly roll out the pastry and use an 19cm plate to cut out six circles (I used my trifle bowl) – re-roll the pastry as necessary. Place the cooled pork filling on half of the pastry. Brush the edge with milk and fold the pastry over the filling, pinch the edges together to seal.
  • Place on a baking parchment lined tray or two, brush with milk and prick the tops to let the steam escape. Place in the oven and bake for 25 – 30 minutes until golden.



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