Sarah from Old Farm Dorn says “Pork seems to be the go-to meat for snack food: sausage rolls, pork pies, scotch eggs… This is our take on a pasty which won Gold a few years ago at the National Federation of Meat and Food Traders awards. Great for picnics and lunch boxes and if you’re making your own, you can always cheat by buying ready-made pastry if you are short of time. The inside is the important bit – knowing what you have put in and where it came from adds to the satisfaction factor when you’re tucking in – plus, you can make sure your pasties are fully filled!”
Here’s how to make our Dornish Pasty:
Short crust pastry:
425g plain flour
large pinch of salt
up to 175ml cold water
Cut the fat into small pieces and rub into flour and salt until you have small breadcrumbs.
Add water slowly and mix to form a ball of dough (you may not need all the water)
Cover and rest in fridge for 30-60 mins
For the filling:
1 small onion
1 large apple
200g coarse minced pork
150g bacon (streaky, back or mis-shapes)
½ tsp nutmeg
8 sage leaves
1 level tbs plain flour
Black pepper for seasoning (no salt required as you have the bacon…)
1 egg for glaze/sealing pasties
Cut the bacon into small pieces, fry off and discard the fat.
Grate or finely chop the potato, apple and onion and add to the mixing bowl with minced pork, bacon, nutmeg and chopped sage.
Add the cider and flour, season generously with black pepper and stir.
To assemble the pasty:
Split the pastry into 4 and roll out into circles around 20cm diameter – I use a saucepan lid to cut a perfect circle.
Fill the pasties on one side of the circle only leaving a gap around the edge.
Brush around the outside with some of the beaten egg, fold the pastry over and crimp the edges to seal.
Brush the top of the pasties with the rest of the beaten egg and bake for 50 mins at 180 degrees C.
Allow to rest for 10 mins before eating or leave to cool and keep in fridge.
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