The Brits have hearty cornish pasties. The Italians have delicious pasta parcels like ravioli. The Chinese have meaty dumplings, cooked to countless different recipes.

When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.

Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. A pasty crimper is a versatile item for a commercial kitchen that can be used for multiple purposes. As well as being indispensable in the creation of Cornish pasties or other tradition types of pasty, they are also useful for creating dumplings, ravioli and mini calzones. A pasty mould serves any professional kitchen well in various ways, and it is simple to use so that any chef can delegate without worrying about poor food displays. As commercial kitchens thrive on their reputations, a simple pasty mould can be a basic yet essential tool to create uniform pasties and other foods for customers to sample time and again. Delivery For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape.Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef. This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. To return faulty items see our Returning Faulty Items policy. With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.) These hinged moulds make it easy to shape your dough into perfect, semi-circular parcels, stuffed with the mouth-watering filling of your choice.

Set of three assorted sized moulds ideal for making tasty pasties, fruit turnovers, canapés, dumplings, ravioli, samosas and much more. Easy to use, simply roll out the pastry / pasta you wish to use, cut out the shape using the mould, insert your favourite filling and fold the mould to seal.

Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal. This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. About this product All across the globe, you’ll find the same food formula: a simple dough or pastry, stuffed with delicious fillings. Best of all, there are three sizes in the set, so you can use them for all sorts, from English pasties, to Indian samosas, to American-style apple turnovers – and much more besides. FeaturesSpoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.