My mother, Patricia has been making these pasties for as long as I can
remember. She calls them 'payday pasties' because the ingredients are so
cheap that if you ran out of money before payday, you could fall back
on these. She certainly knows what she is talking about because I am one
of 5 children! My mum made these for this Blog and my father 'forgot'
to bring them over for me to eat. I suspect he ate them in the car! It
is important to make your pastry with butter and NO cheating. This
recipe demands a homemade pastry!
For the Pastry
200 grams Plain Flour
100 grams Butter, cubed
Pinch of Salt
1 Medium Egg Yolk
Iced Water
Egg for glazing
For the Filling
1 baking Potato, peeled and finely diced
Half a Swede, peeled and finely diced
1 Small Onion, finely diced.
200 grams Corned Beef, cubed.
1 tbsp Worcestershire Sauce
Sea Salt
Ground Black Pepper
Oil for frying.
We don't muck about sieving flour in this house. Life is too short! Tip - Think cold. Cold hands, butter, water and kitchen make a perfect pastry. Put the flour and salt in a large bowl and add the butter. Using your fingertips, rub the butter into the flour. You don't have to be too precise. This is a rich shortcrust and easier to make than your classic version. Add the egg yolk and bind the pastry together with a little of the iced water. Wrap in cling film and place in the fridge for at least 30 minutes. Although it will keep overnight if you want to make it ahead of time.
Whilst it's chillin', make the filling! Heat the oil in a heavy based pan and add the potato, onion and swede. You want to sweat this gently until it's tender, making sure you don't brown it. Season well, paying particular attention to the pepper and add the Worcestershire sauce. Take off the heat and fold in the corned beef cubes. Leave to cool completely.
Heat your oven to 180C. Divide the pastry and roll each into a large circles about half an inch thick. Brush the edges of each circle of pastry with the egg wash and then divide the filling mixture between the pastry, putting it in the very centre of the pastry. Fold over the pastry circle into a half moon shape and seal the edges shut . Crimp the edges and brush all over with egg wash, be liberal! Bake the pasties for about 25 minutes or until golden all over.
For the Pastry
200 grams Plain Flour
100 grams Butter, cubed
Pinch of Salt
1 Medium Egg Yolk
Iced Water
Egg for glazing
For the Filling
1 baking Potato, peeled and finely diced
Half a Swede, peeled and finely diced
1 Small Onion, finely diced.
200 grams Corned Beef, cubed.
1 tbsp Worcestershire Sauce
Sea Salt
Ground Black Pepper
Oil for frying.
We don't muck about sieving flour in this house. Life is too short! Tip - Think cold. Cold hands, butter, water and kitchen make a perfect pastry. Put the flour and salt in a large bowl and add the butter. Using your fingertips, rub the butter into the flour. You don't have to be too precise. This is a rich shortcrust and easier to make than your classic version. Add the egg yolk and bind the pastry together with a little of the iced water. Wrap in cling film and place in the fridge for at least 30 minutes. Although it will keep overnight if you want to make it ahead of time.
Whilst it's chillin', make the filling! Heat the oil in a heavy based pan and add the potato, onion and swede. You want to sweat this gently until it's tender, making sure you don't brown it. Season well, paying particular attention to the pepper and add the Worcestershire sauce. Take off the heat and fold in the corned beef cubes. Leave to cool completely.
Heat your oven to 180C. Divide the pastry and roll each into a large circles about half an inch thick. Brush the edges of each circle of pastry with the egg wash and then divide the filling mixture between the pastry, putting it in the very centre of the pastry. Fold over the pastry circle into a half moon shape and seal the edges shut . Crimp the edges and brush all over with egg wash, be liberal! Bake the pasties for about 25 minutes or until golden all over.
My Childhood Heaven on a Plate!
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