Pork & Potato Pasties

Yesterday as we were pulling out all the christmas decorations to decorate for christmas, I stumbled upon an old christmas cooking magazine that contains some of my favorite English recipes on earth!! A couple of years back I made a pork and potato roll from it, and it was so divine, I decided to make it again this year– but with a little twist– Cornish Pasty style! The salty, tangy pork, potato and onion mixture inside the warm, flaky puff pastry was the perfect thing for a cold, cosy autumn day inside with the family, who mostly all have rotten colds! This recipe was so quick, easy and delicious, i’ll definitely be keeping it close by this season, and i’m also super excited to share lots more delicious English recipes! So keep posted, and as always, enjoy this recipe!

{for the filling}
2 Tbsp extra virgin olive oil
1 small onion, diced
1 large/2 small russet potatoes chopped into 1/2″ cubes
1 tsp garlic
kosher salt and pepper
1 lb pork sausage meat (ground pork)
3 Tbsp worcestershire sauce
few dashes of tabasco/cholula hot sauce
2 Tbsp grainy dijon
2 tsp dried tarragon
2 Tbsp Flour
{For the pasty}
1 package puff pastry (2 sheets)
flour for dusting
3 egg yolks

Preheat the oven to 355degF.

Heat the olive oil in a saucepan over medium high heat, fry the onion, potato and garlic for 10 minutes, until softened. Season with salt and pepper during cooking.

Add the pork sausage meat, stirring to break up into fine pieces, and cook for 4-5 minutes, until browned. Turn off the heat and add the Worcestershire, Cholula, dijon, tarragon and flour. Season with a little more salt and pepper and stir to combine well.

Roll out the pastry onto a floured surface, then trace a plate with a sharp knife onto the pastry (a dinner plate for 3 large ones, or a salad plate for 6 smaller ones).

Glaze around the edges of the pastry circles with beaten egg yolk, spoon the mixture onto one half, then fold the pastry over, and crimp around the edges to seal. Brush with beaten egg, then make a small slit in the center (to allow it to vent).

Bake at 355degF for 40-45 minutes until golden brown.

pasty2 copy pasty1 copy pasties3 copypasty9 copypastycollage copy
pasty14 copy pasty16 copy
<3 Sarah