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Feta And Ham Filled Pasties

Feta And Ham Filled Pasties

If you have never thought of tackling a home-made pastie, this easy recipe could convert you. Using the food processor cuts the workload in half and the pasties make an ideal luncheon or picnic treat.


  • 1 cup water
  • 2 tsp sugar
  • 4 tsp bread machine or Surebake yeast
  • 2 eggs
  • 4 cups flour
  • 2 tsp salt
  • 250 grams butter, cold - diced


  • 250 grams feta, crumbled (use plain or marinated)
  • 6-10 sundried tomatoes, diced
  • ¼ cup chopped parsley
  • 200 gram diced ham or smoked chicken


  1. Stir the water, sugar and yeast together and set aside for 10 minutes until frothy. Beat in the eggs.
  2. Place the flour and salt into a food processor and pulse to sift. With the motor running, pour the yeasty liquid down the feed tube as fast as the flour can absorb it and process for 1 minute. Turn out onto a floured board, knead into a tight ball, cover with a clean tea towel and allow to rest for 45 minutes.
  3. Roll the dough out to a large rectangle about 45cm x about 20cm. Thinly slice the butter and arrange in one thin layer over 2/3rds of the dough or an area of 30cm x 20cm.
  4. Take the bottom (unbuttered) third and fold on top of the middle third. Then turn over on the remaining last third, so that you have sandwiched the dough with layers of butter.
  5. Roll the dough out to the same size again. Repeat the rolling process twice more and then refrigerate for 30 minutes. Repeat twice more and then allow the dough to rest for 30 minutes before rolling out.
  6. Roll the remaining dough out to about 0.5cm thick. Rest 10 minutes before cutting into 9-10 large 15cm size circles, about the size of a large saucer or small bread and butter plate. Brush the edges with beaten egg and place 3-4 tablespoons of mixture on the centre of each round. Fold over and pinch the edges together like a pastie. Place on a greased baking tray. Cover and allow to rest for 40-60 minutes to one hour until double in bulk.
  7. Brush with beaten egg or milk to glaze and bake at 190ºC for 25 minutes until well risen and golden. Serve warm or cold.
  8. Filling: Mix all ingredients together.
  9. Bread Machine: This pasty dough is best prepared in a food processor or by hand. If using a bread machine, you will need to remove the dough about 5-8 minutes before it is ready. Place the dough on a board and allow it to cool for 5 minutes. Otherwise the butter will melt when placed on top.
  10. By Hand: Prepare step 1. Sift the flour and salt into a bowl and make a well in the center. Pour in the yeasty mixture and eggs and beat together with your hand to achieve a firm dough. Turn out onto a lightly floured board and knead well for a good 10 minutes until the dough is soft and pliable. Rest, covered, for 45 minutes and continue as above.

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