Enjoy the taste of Christmas all year round with our Christmas Pasty recipe. Made using our delicious Doughballs, this recipe couldn’t be any more simple!
500g Kara Doughballs
150g cooked turkey
4 stuffing balls (we recommend sage & onion flavour)
6 brussels sprouts, shredded
200g cranberry sauce
4 slices Emmental cheese
Heat some oil in a pan over a low heat and add the pancetta along with the shredded sprouts. Keep tossing until pancetta is cooked before transferring to a separate bowl.
If you are using stuffing that contains meat, add these to the pan and cook through.
To prepare Kara Doughballs, follow stages 1-4 in our brochure here.
Once your dough is rolled cut out 4 circles, in the centre of each circle place spread 25g of cranberry sauce, leaving 1cm at the edge and then top with 30g of cooked turkey, (we recommend shredding beforehand), 2 tbsp of the pancetta and sprout mixture before topping with a crushed stuffing ball.
Brush ½ way around the edge of the dough with a beaten egg.
Bring the edges of the dough to meet at the top, pressing together to make a firm base.
Pinch along the top edge to seal and crimp with the thumb and fingers, to create a fluted effect. Brush each pastry dough with egg and place on a baking tray.
Place 1 slice of Emmental cheese over the top of each dough and bake in a preheated oven for 25 minutes, or until golden brown.
Serve with the remaining cranberry sauce.
This recipe uses
Doughballs: 500gView Product