Mix 500g strong white flour with 2tsp salt and 2tsp fast action yeast. Add 40mls olive oil and 400mls water slowly and then mix on slow for 5-8 mins.
Put into an oiled, square tub and leave to rise until doubled in size.
At this point you will need lots and lots of flour. Flour a work surface/ board and empty the mixture onto it.
Flour your baking tray
Flour the knife.
Flour your hands
This is a very,very sticky mixture but don't worry it is fine.
Split the mixture into three and place on the baking tray - it may look awful but it will work out
Allow to rise for a further 10 minutes and then cook for 25 mins at 220c depending on how your oven cooks.
It should be hollow when you tap it to be fully cooked
Most important part the toffee sauce - Use equalish measures of soft brown sugar, butter and cream. Heat of a low flame and it will all come together. Put some on the puddings as they come out of the oven and then add more as you serve. Vanilla ice cream is perfect with this recipe
Use ready made and ready rolled short crust pastry and split into three or make you own rubbing in 1oz butter, 1 oz lard with 4 oz flour and enough water to bind
With the cooled mixture fill each 'pasty' and then use egg wash to seal and glaze.
Alternatively use cooked mashed potato with cheese and onion to use up mash, or left over chicken with mushrooms. To be honest most left overs taste great in a pasty
Cook for at least until 20 minutes and the pastry is golden
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