These fun snacks are miniature versions of classic cheese and onion pasties, accompanied by a tangy pickle ketchup. The natural fromage frais is what gives this pastry its tender flakiness. It can be found in the fresh, soft cheese or yogurt section of most larger supermarkets, but if you can’t find it then it can be substituted with a thick set Greek yogurt or quark.
Ravneet Gill
Junior Bake Off
Makes:
6
Difficulty:
Needs skill
Hands-On Time:
20 mins
Baking Time:
40 mins
- Ingredients
- Method
Print recipe
Method
Step 1
Preheat the oven to 210°C/190°C fan/425°F/Gas 7.
Step 2
To make the filling, place the peeled and cubed potatoes in a pan with cold water and a pinch of salt. Bring to the boil and continue to boil for 10 minutes or until the potatoes are soft when pierced with a knife.
Step 3
Drain the potatoes into a colander, then transfer them back to the pan and mash.
Step 4
Heat a splash of oil in a frying pan, then fry the onions until softened and golden in colour.
Step 5
Add the softened onions and the grated cheese to the mashed potatoes and mix together. Season with salt and pepper, then set aside to cool completely.
Step 6
To make the pastry, in a food processor, blitz together the flour, butter and salt until they resemble breadcrumbs. Add in the fromage fraise and pulse gently until a dough is formed.
Step 7
Transfer the dough to a lightly floured surface and gently bring together into a ball.
Step 8
On a sheet of parchment paper, roll the dough out to the thickness of a £1 pound coin (approx 3mm), then chill in the fridge for 30 minutes until firm.
Step 9
To assemble, once the pastry is firm, cut out 12 x 8cm circles of pastry. You may need to re-roll some of the offcuts.
Step 10
Transfer 6 of the pastry circles to 2 baking sheets, lined with parchment paper, 3 on each sheet.
Step 11
Top the 6 circles of pastry with a large tablespoon of the filling, keeping the filling in the centre of the pastry.
Step 12
Brush a little egg wash around the edges of the pastry and top with another circle of pastry. Gently press the edges together to seal.
Step 13
Using the same 8cm cutter, cut around the filled pastry circles to neaten the edges. Repeat until you have 6 pasties.
Step 14
Egg wash the tops of all 6 pasties, then sprinkle with a pinch of nigella seeds, fennel seeds and a pinch of flaky sea salt.
Step 15
Gently insert a lolly stick into each pasty, in between the two layers of pastry, taking care not to make a big hole where the filling could seep out.
Step 16
Bake for 20 minutes, until a deep golden brown colour.
Step 17
To make the ketchup, add a splash of oil to a frying pan and cook the garlic and onion granules, paprika, celery salt and brown sugar over a medium heat for 1–2 minutes.
Step 18
Add a splash of water and cook until the brown sugar has dissolved, then add in the tomato puree and cook for a further 1–2 minutes. Add in the pickle juice and stir to combine.
Step 19
Transfer the ketchup to a squeezy bottle or presentation bowl.
Step 20
Serve the baked pasty pops with the pickle ketchup.
