Kids in the Kitchen: hot water crust pastry pasties

After seeing just how well our fesen joon inspired pie turned out using hot water crust pastry, I wanted to use hot water crust pastry to make pasties as I'd had a total disaster last year when trying to make pasties with shortrust pastry!

We had lots of the pie filling left over so we just needed to make another batch of the hot water crust pastry and made it into 6 pasties. 

Before I knew it, my two little chefs had taken over. 

This time we used the food processor to whizz together the butter and flour into breadcrumbs. Miss T and D chopped the butter into small pieces first. Then we divided the dough into 6 and Miss T and D shared them out to roll out into circles.

They filled them with the leftover filling we had from the other day and then used egg wash (egg mixed with a little salt) to 'glue' the edges.

Then it was a case of folding the pasty and crimping the edge.

A final egg wash over them and then they were cooked in a pre-heated oven at 200C for 25 minutes.

Whilst they were cooking we all headed out into the garden for some Autumn tidying up. We were all so hungry by lunch time that I didn't get a chance to take any nice photos - We just quickly snapped a couple of speedy pictures and then dived into eating them.

Linking up with Raisie Bay's Kids in the Kitchen: