Makes 12 pasties
For the pastry:
400g plain flour
1 tsp ground cumin
1 tsp ground turmeric
200g butter, cut into cubes
4 tbsp cold water
For the filling:
1 tbsp olive
1 medium white onion, diced
1 sweet potato, diced
Salt and pepper
2 cooked chicken breast, sliced
4 spring onions, sliced
1 handful of coriander
2 pickled walnuts
Pour the flour, cumin and turmeric into a mixing bowl and rub the butter in to create a crumble type texture.
Add half the water and mix to form a soft dough, add the remaining water if needed but always best to add a little at a time first.
When the pastry dough has formed, roll it into a ball and place in the fridge to rest for 30 minutes.
To make the filling, preheat a non-stick frying pan and add the oil, chopped onion, chorizo and sweet potato.
Season with salt and pepper and cook for 2-3 minutes.
Pour in the beer and bring the heat up to the boil.
When the sweet potatoes are soft, they are ready to add the sliced spring onions, coriander and cooked chicken.
Remove from the heat and place in a mixing bowl.
Roll out the pastry and cut into 12cm circles.
Place 2 tablespoons of the filling into the centre and brush the edges with beaten egg.
Fold the pastry over and crimp the edges to seal in the filling.
Place the pasties onto a non-stick baking tray and brush with the remaining beaten egg and bake in a preheated oven 170°c for 20 minutes.