Chilli con pasties

    3 hours 50 min

    I love chilli con carne and I’ve now combined my recipe with pasty pastry and come up with “chilli con pasties.” To finish it I add a bit of creme fraiche and cheese inside and voila, something to be enjoyed hot or cold and tailored to your palate.


    Gloucestershire, England, UK
    7 people made this

    Makes: 6 pasties

    • For the pastry
    • 500g strong plain flour
    • 1 teaspoon salt
    • 120g vegetable shortening (Trex® or other)
    • 125g unsalted butter, softened to room temperature
    • 150ml cold water
    • For the chilli
    • 1 tablespoon vegetable oil or frying
    • 500g lean beef mince
    • 1 large onion, finely chopped
    • 2 red pointed sweet peppers, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 (420g) tin red kidney beans, undrained
    • 75g sweetcorn
    • 250g baby plum tomatoes, cut in half
    • 3 to 4 tablespoons chilli powder, strength and amount to taste
    • 30g dark chocolate (70% cocoa)
    • salt and pepper to season to taste
    • creme fraiche
    • grated Cheddar cheese
    • 1 egg, beaten, for the glaze

    Prep:30min  ›  Cook:50min  ›  Extra time:2hr30min chilling  ›  Ready in:3hr50min 

      For the pastry

    1. Sift the flour into a large bowl. Add the salt and stir it in. Add the shortening & butter and rub both into the flour until it resembles fine breadcrumbs. Make a well in the middle and add the water. Incorporate the flour and stir until it starts to form a ball. Get your hands in (it’s gonna get messy) and then remove to a lightly floured surface & start to knead. You need to knead until elastic. This is to ensure it can hold the filling and keep a good shape. It might take a while but stick with it. Once this is done, wrap it in cling film and put it in the fridge for around 2 to 3 hours.
    2. For the chilli

    3. In a large pan heat the oil on low heat. Add the mince and onions and gently heat this through to brown the mince off and soften the onions. Add the peppers and garlic and let those soften up a bit, about 3 to 4 minutes.
    4. Add the kidney beans, sweetcorn and tomatoes and, again, let those cook down. Give it about 5 minutes. We just want to let those tomatoes start to soften and begin to break down a bit. Sprinkle over the chilli powder and give it all a good stir through. Let it simmer for another 5 minutes and then break up the chocolate and add it into the pot. This will melt into the chilli. Give it a good stir so that it combines in with the other ingredients well.
    5. Season everything with salt and pepper. Keep it on a low heat and just let it simmer away, giving it a stir now and then. You want the peppers to have softened nicely, the tomatoes to have broken down completely and all the juices from the different elements to have combined to get the flavours just right.
    6. Pre-heat your oven to 170 C / Gas 3-4. Line a large baking tray with greaseproof paper
    7. Roll out your pastry to about 3mm thickness. You can use a side plate as a rough guide for size (around a 20cm circle for each pasty). Put a good dollop of the chilli across the centre of the circle. Leave enough room to fold over the pastry to cover it and form the pasty. Next, put 1 to 2 teaspoons creme fraiche on top of the chilli and sprinkle some Cheddar cheese over it (optional).
    8. With some cold water wet half of the edge of one half of the pastry and fold over the other half. Gently press it down so that it seals and then “crimp” the pasty.
    9. Put each pasty on the baking tray, leaving a space of about 5cm between each one, and brush over with beaten egg.
    10. Pop in the oven and bake for 50 to 55 minutes. Once baked either put on a wire rack to cool and eat cold or serve hot – your choice


    These can be frozen or they can be kept in the fridge for 3 to 4 days.

    See it on my blog

    The Battling Baker

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