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Adjust Servings:
For the Dough
Wheat Flour – 9 oz (250 g)
Water – 5 fl oz (140 ml)
Baking Powder – ½ tsp
Olive Oil – 2 tbsp
Sugar – ½ tsp
Salt – ½ tsp
For the Filling
Mozzarella – 5 oz (140 g)
Tomato Paste – 4 tbsp

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Last-Minute Pasties

Last-Minute Pasties

  • 20 min
  • Serves 8
  • Easy


  • For the Dough

  • For the Filling



Nothing beats a pasty on a chilly autumn day. A simple and delicious bite, they are truly a comfort food you can make with just a handful of pantry-staple ingredients. Alas, they take a while to whip up, and most of us don’t fancy spending too much time at the stove. Let’s better cook some last-minute pasties in a frying pan: they are delicious with virtually any filling and fry faster than you can order takeout.

To make a super quick dough, you only need flour, water, baking powder, olive oil, sugar, and salt. These tasty pasties do go well with any filling, but we will use mozzarella and tomato paste for gooey, stretchy cheesiness.



Combine flour, water, baking powder, olive oil, sugar, and salt in a bowl and knead a dense dough.


Roll out the dough into a large circle and cut out round pieces using a regular mug.


Place half a tablespoon of tomato sauce and a few pieces of mozzarella in the middle of each little circle and pinch the edges together.


Fry in a pan with oil on both sides until golden brown.

Serve these pasties with a leafy salad for a light lunch or take it on the go for a quick, filling bite.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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