Chocolate pasty (sugar-free)

Chocolate pastie

filled with infused raisins and cashews, and no refined sugar!

What to do with left-over pastry after making a large cherry pie?  Make it into a pasty, filled with raisins, cashews and chocolate, all free from refined sugar!  Very satisfying.


  • piece of pastry
  • c. 1 tbsp cocoa powder
  • c. 1 tbsp agave syrup
  • c. 1 tbsp raisins, soaked overnight in fruit juice (in this case, peach and white grape not-from-concentrate from M&S)
  • c. 1 tbsp cashews, broken up
  • a little water and flour


  1. Preheat the oven to around 200 °C.  Roll out the left-over pastry to the size of a medium plate.
  2. In a bowl, mix the cocoa and agave with a fork to form a paste.  Stir in the fruit and nuts.
  3. Put the chocolate mix on the pastry, wet the edges with a little water and fold over the pastry.  Press the edges together and cut some air slots on one side.
  4. Bake for about 20-25 minutes, then allow to cool a little.
Chocolate pastie whole

Just out of the oven

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