Sunday 21st of July 2024

Spice up your Pasties

Cornish born and bred Odette Insoll loves cooking and experimenting with flavours and in her latest column, Odette shares her creative recipes for both a traditional pasty as well as a spicy alternative.


For the pastry

250g strong bread flour

250g wholemeal bread flour

120g lard or white shortening (chilled and cubed)

125g salted butter (chilled and cubed)

1tsp salt

185ml cold water

For a traditional filling

500g beef skirt

200g potato

250g swede

150g onion

salt and pepper

or for curried beef filling

500g beef skirt

100g sweet potato

200g courgette

150g green beans

150g onion

1tsp Gara masala

1/2tsp ground coriander

1/2tsp turmeric

1/2tsp chilli powder


Get 2 large bowls, one add the flour ready to make your pastry the other mix all your filling chopped into small chunks ready for later.

Rub the two types of fat lightly into flour until it resembles breadcrumbs.

Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.

Cover with cling film and leave to rest for 3 hours in the fridge. This is important as you need the pastry to be chilled to work with other wise it will be very difficult to work with.

Roll out the pastry and cut into circles approx. 15cm diameter.  You can use a side plate is a guide.

Layer your filling on top of the pastry. If doing traditional add salt and pepper as you do this.

Bring the pastry around and crimp the edges together , to crimp you pinch and fold the edge together.

Once done Glaze with beaten egg or an egg and milk mixture.

Bake at 165 degrees for about 50 – 55 minutes until golden.


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