Inspired by "heated" debate as to the best shop bought pasty, I decided to include a recipe for a home made pasty, which in my opinion will beat those of the largest pasty retailers in the UK!
Real aficionados may like to look up the following
title The Pasty
Book written by Hettie Merrick.
Ingredients
For the
pastry:
300 g
lard
450 g strong plain flour
a pinch of
salt
ice-cold water to mix
For
the filling
200 g onion, coarsely chopped
200 g swede, peeled and
diced
400 g chuck beef, trimmed and
diced
600 g maris piper potatoes, peeled and
diced
butter
a little
water
egg wash
salt, freshly ground black and
white pepper
Place the lard in the freezer,
and leave for an hour until very hard.
Sift flour
and salt into a mixing bowl. Take lard from freezer and grate into the bowl.
Dipping the lard into the flour may make the grating easier! Now mix the lard
into the flour, until the mix resembles heavy breadcrumbs. Stir in a tablespoon
of cold water at a time until the dough clings together and forms a ball. Cover
with cling film and place in fridge.
Pre-heat the oven to 200'
C.
Now mix the filling ingredients together,
seasoning liberally with salt and the black and white
peppers.
Roll out the pastry and cut into four
circles. Place the filling ingredients across the centre leaving a 2cm border
around the edge. Moisten half the pastry border with a little water, bringing up
each side of the circle to enclose the filling, pressing together to form a
ridge. Crimp the edge with your fingers.
Butter a
flat baking sheet and sprinkle with water. Transfer the pasties to the baking
sheet, and prick in a few places either side of the seam. Now wash pasties with
the egg wash.
Bake for 15 minutes, now lower the
temperature to 150' C and cook for a further 30-40
minutes.
Delicious served with HP sauce, or my
personal favourite, salt and malt
vinegar.
Dedicated to the pasty lovers of
GOT!
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