How to Prepare Perfect Chilli Con Pasties

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Before you jump to Chilli Con Pasties recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.

We are all aware that having healthy meals can help us feel better within our bodies. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy types contributes to a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically at any rate). This is often a problem, nevertheless, in terms of eating between meals. Finding snack foods that will help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that can be used when you need an instant pick me up.

Certain foods made from whole grains are great for a easy snack. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Whole grains are usually better than highly processed grains found in white bread.

You will find lots of healthy snack foods you can choose that don't involve a lot of preparation or searching. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let's go back to chilli con pasties recipe. You can have chilli con pasties using 21 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Chilli Con Pasties:

1. You need of For the pastry.
2. You need 500 g of strong plain flour.
3. Use 1 teaspoon of salt.
4. Use 120 g of vegetable shortening (Trex® or other).
5. You need 125 g of unsalted butter, softened to room temperature.
6. Prepare 150 ml of cold water.
7. Take of For the chilli.
8. Use 1 tablespoon of vegetable oil for frying.
9. You need 500 g of lean beef mince.
10. You need 1 of large onion, finely chopped.
11. You need 2 of red pointed sweet peppers, finely chopped.
12. You need 2 cloves of garlic, finely chopped.
13. Get 1 (420 g) of tin red kidney beans, undrained.
14. Prepare 75 g of sweetcorn.
15. Prepare 250 g of baby plum tomatoes, cut in half.
16. Use 3-4 tablespoons of chilli powder, strength and amount to taste.
17. Take 30 g of dark chocolate (70% cocoa).
18. Get to taste of salt and pepper to season.
19. Use of creme fraiche.
20. Prepare of grated Cheddar cheese.
21. Use 1 of egg, beaten, for the glaze.

Steps to make Chilli Con Pasties:

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..
2. 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..
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..
11. These can be frozen or they can be kept in the fridge for 3 to 4 days..

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