I’m northern therefore that makes me inclined to love pasties. It’s practically in my DNA. However, I’m trying to be ‘healthier’ so I’ve stopped buying ready made ones and attempted to make my own. Granted I’ve not yet mastered puff -pastry – I use Justrol puff pastry as a good alternative!
I’ve come to realise that I’m that type of cook who doesn’t like to follow measurements and heavenly relies on pinches of this, a cup of that and so on. Sometimes it works and sometimes not but mostly it does! I made a batch of these pasties one weekend whilst feeling creative and I’d like to say that I kept them in the fridge for the next day’s hike but I didn’t. I ate every single one and enjoyed them all immensely!
1 medium potato (skin left on)
1 diced carrot
A cup of peas
2 shallots finely chopped
Half a teaspoon of ginger powered or fresh (finely chopped
A clove of garlic crushed
1 teaspoon of curry powder
A pinch of chili flakes (optional)
A slab (I don’t know what to call it) of Jusrol puff-pastry
1. Heat a teaspoon of oil (preferably coconut oil) until piping hot and add the shallots, garlic and ginger and fry for 2-3 minutes until soft.
2. Keeping the skin on the potatoes and carrots, dice them and add to either a steamer or pan of hot water along with the peas. Part boil or steam them for 10 minutes.
3. Once done, drain the water out of them and place into a large frying pan along with the shallots, garlic and ginger. Add 1 teaspoon of curry powder and quickly mix and fry so it’s all coated.
4. Leave to one side.
1. Put a tea-towel under a chopping board (preferably a glass one because pastry likes cold surfaces). This will stop the board from moving as you roll the pastry.
2. Sprinkle a generous amount of flour on to the board, the rolling pin and your hands because it helps the pastry not to stick.
3. Jurol advise you to cut the puff-pastry into 4 sections. One section does about 12 pasties!
4. Roll it out as thin and as even as you can – aim for the shape of the chopping board and then using a square cutter, cut out 24 pieces of pastry. These will be used as the top and bottoms of your pasties.
5. Put some grease proof paper on a baking tray and lay the 12 pieces of pastry on it;ensuring you leave enough space between them all.
6. Load a teaspoon up with the filling and put it into the centre of the pasties and then add the pasty top, press down so it sticks.
7. Put into a preheated oven of 200C for 15 minutes and watch them rise!
I had a lot of mixture left over so either make some more or put it in the fridge for another day! Also, depending on how big you cut the pastry, you’ll be able to fit more filling in. I did think about basing the edges of the pastry with egg so it sticks properly.
Any questions just ask.
Let me know how you get on!