Published Wednesday, 15 January 2014
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For filling - approx 150g filling per pasty:
- Beef skirt a long thin strip not cut up - 50%
- Swede - 20%
- Potato - 20%
- Onion - 10%
- Salt and pepper
- A knob of butter
For the pastry:
- 500g plain flour
- 125g Stork
- 125g Cookeen
- Pinch of salt
- 2-3 tbs cold water
- Blitz to flour and fat in a food processor to breadcrumbs and add water to bind. Roll into a ball and wrap in clingfilm to rest in the fridge for 1 hour
- Prep the filling in a colander over a bowl - cutting into right size/shape excess moisture drips though. Seasoning in bowl will cause the mixture to create moisture that needs to be drained off
- Divide the pastry in 4 any roll out into 20cm circles
- One decent handful of filling on each pastry circle
- Crimp the pasty by folding the pastry over the filling and sealing it will the end of a fork
- Make a hole to let the steam escape
- Egg wash
- Bake in an oven at fan 180oC for 40 minutes then rest for 10 minutes before you eat them
Smoked haddock and Gouda pasty
For the pastry:
- 500 g Plain Flour
- 250 g Diced Salted Butter
- 130 g warm water
- 1 tsp Saffron
For the filling:
- 150g per pasty
- 320 g flaked smoked haddock (un-dyed)
- 80 g finely chopped Leeks
- 160 g sliced & diced Potato
- 80 g grated Cornish Gouda
- 1 tbsp cracked Black Pepper
- 1 tsp Cornish Sea Salt
- 1 beaten egg, to egg wash the pasties
- To make the pastry combine the saffron and warm water and leave for 1 hour to infuse and change colour.
- Combine the butter and flour with fingertips until they look like breadcrumbs and then slowly add 2 thirds of the water to the flour and butter mix and combine until you get a smooth pastry, add more water if needed.
- Once the pastry is smooth form into a ball and wrap in cling film then rest in the oven for 2 hours
- Combine all of the ingredients for the filling in a mixing bowl and leave in the fridge until the pastry has rested.
- Once the pastry has rested, divide the pastry in four and roll them out into 20 cm circles wide and ½ cm thick (about the thickness of a £1 coin). Neaten the edges using an 18-20cm saucepan lid or plate.
- Place 150g of filling into one half of the circle and fold the pastry to make a semi circle. Pinch the pastry together and crimp it together (if you didn't see the show you can use a fork to seal the edge and create a ridged pattern.
- Brush the pasties with beaten egg and use the fork or a small knife to make 3 holes in the side of the pasty to let any steam escape.
- Bake in a fan oven at 180oC for 40 minutes.
- Leave to rest for 10 minutes before eating as the filling will be very hot.
© UTV News