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Makes 8 large pasties or approximately 16 smaller ones


Freezing – suitable

There are days when I really fancy something English to eat, but with an Indian twist. These pasties satisfied those cravings; I made them with the season’s fresh broad beans that have just come to Osterley Park Farm shop. Whenever I buy them frozen, I usually tend to remove the outer layer, however, found there was no need to do this as it was still quite tender. Also, it’s less time-consuming unless of course you consider it be quite therapeutic!

The double cheese pastry recipe is from the legend Dan Lepard (see the recipe in Dan Lepard’s sausage, sage and onion pasty with cheese crust recipe at Or you could use readymade shortcrust pastry. I only used 25g of grated cheese in the recipe, it calls for a whopping 225g!) The result is still a delicious light and crusty pastry, with a nuttiness due to the addition of the spelt flour. These pasties make a great lunch with any of our delicious raitas and a side salad. These pasties freeze beautifully, re-heat them in a moderate oven until the centre of the pasty is piping hot.


Ingredients for the filling

175 broad beans (cooked and cooled – buy fresh if possible)

1 small onion, finely diced

Handful of green garlic – finely chopped (use the greens of a spring onion if unavailable)

350g potatoes – boiled, cooled and cut into small pieces (this can be done a day ahead)

I tablespoon rapeseed oil

I heaped teaspoon cumin seeds

¼ – ½ teaspoon cayenne pepper/chilli powder (depends on how fiery you want it)

½ teaspoon salt

½ teaspoon ground cumin powder

½ teaspoon ground coriander powder

1 tablespoon fresh lemon juice


  1. Make the pastry. This can be done in advance and even frozen. I tend to freeze in in the amount I am likely to use – see pic. It means there is no wastage.

Make the filling.

  1. Heat the oil in a frying pan (preferably non-stick), add the onion and then the cumin seeds, sauté on a medium heat for about 3 – 4 minutes. Add the broad beans and the rest of the spices, cook for a few minutes. Then add the diced potatoes, adjust seasoning if necessary.

To make the pasties.

Please note that the mixture will need to be cooled before you can make the patties. (It can be made ahead).

  1. For a large pasty use about 140g. (I made mine half the size). Once you have sealed the filling inside, fold the ends in to make the pasties oblong, and place seam-side down on a baking tray.
  2. Brush the pasties with beaten egg, sprinkle them with poppy seeds and slash deeply with a sharp knife. Then bake at 200C/180C fan/390F/gas mark 6 for 15 minutes. Reduce the heat to 180C/160C fan/350F/gas mark 4 and bake for a further 15 minutes until golden.