In praise of the traditional pasty…

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Sometimes the pasty would have a savoury meat filling at one end and a sweet filling at the other.

As to the merits of Devonshire or Cornish pasties I’ll remain neutral – but as a clue I think my mum’s recipe takes some beating, handed down through generations of Torquay sailmakers…

Traditional Pasty

6-8 portions

2lb/800g short crust pastry

2lb/800g beef-’skirt’/chuck steak

8oz/200g potato (peeled and diced)

6oz/150g swede (peeled and diced)

8oz/200g onion (peeled and chopped)

¾ oz/15g fresh thyme

Salt/pepper; 1 beaten egg

Method: cut the meat into small pieces (about the size of your small fingernail).

In a bowl mix together the beef, potatoes, swede, onions, thyme and seasoning and allow to stand for 30 minutes.

Roll out the pastry to a thickness of approx ¼ in/5mm and cut into 6/8 rounds approx 6in/15cm wide.

Divide the filling mixture equally between the pastry rounds, moisten the edges with a little water and either fold the pastry over and crimp the edge, or alternately draw the edges together at the top and crimp.

Make a small hole in the top to allow the steam to escape during cooking.

Place the pasties on to a lightly greased baking tray and cook in a pre-heated oven 350F/180C) for 45 minutes.

Remove from the oven and brush each with the beaten egg, return to the oven and cook for a further 5-10 minutes to allow the glaze to cook until golden.

Cool slightly and enjoy with a glass of cider – what else?