Have you Tried?
Old Farm Dorn’s Dornish Pasty
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.
I've not always been a big BBQ fan, not the eating part (I love that bit), just the doing... All the preparation, to-ing and fro-ing form the garden with stuff and keeping a careful watch over the sausages and burgers - I have a perfectly good oven that cooks all this on its own without much supervision! Simon offered to do supper last week, I was a bit surprised at his enthusiasm but it involved an hour or so in the workshop making a grill for the top of our fire pit, lighting the fire and sitting in the garden keeping an eye on it with a beer or two and I have to admit, the food did taste good.
It's now new season lamb time and I found an easy BBQ butterfly lamb recipe on the Simply Beef and Lamb" website. You can use a boned-out leg or shoulder, whole or half depending on numbers.
Ingredients for the short crust pastry
- 425g plain flour
- 100g lard
- 100g butter
- large pinch of salt
- up to 175ml cold water
Method for the short crust pastry
- 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
Ingredients for the filling
- 1 small onion
- 1 large apple
- 120g potatoes
- 200g coarse minced pork
- 150g bacon (streaky, back or mis-shapes)
- ½ tsp nutmeg
- 8 sage leaves
- 100ml cider
- 1 level tbs plain flour
- Black pepper for seasoning (no salt required as you have the bacon...)
- 1 egg for glaze/sealing pasties
Method for the filling
- 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.
About Old Farm Dorn
We are third generation farmers on a small tenant farm, one mile north of Moreton-in-Marsh. Sustainability is something we really care about at Old Farm, and we believe that by following traditional farming methods we can help in the fight against climate change.
We took over the farm from my husband Simon's parents in 2002 and since then have installed a cutting room and farm shop so that we can offer people a chance to buy local and know exactly where their food is produced. Our abattoir is only 7 miles away and all our meat is packaged at the farm where we also make sausages, bacon and gammons.
Our sheep & Hereford cattle graze permanent pastureland that could not be used for growing crops. Well-managed grazing systems can sequester enough carbon to entirely compensate for the greenhouse gases these systems release. Our ‘Glamrock’ pigs (a cross between a Gloucestershire Old Spot, Tamworth, Hampshire and Duroc) are housed in straw yards and outside in tents. Hay and silage is made on the farm to feed stock over the winter, reducing transport costs and emissions. Straw from the arable crops is used for bedding and manure is put back onto the arable land to reduce the need for artificial fertilisers and we are currently trialling a ‘no-till’ approach to improve soil quality.
We use compostable trays for packing meat in the farm shop where possible and stock cleaning product re-fills, locally made beeswax food wraps and goat milk soap and shampoo bars.
Why not sign up for our newsletter to find out more about our products at www.oldfarmdorn.co.uk
PREPARED & MARINATED OLD FARM NEW SEASON LEG OR SHOULDER JOINT OF LAMB, WHOLE OR HALFLogin to print your vouchers
Friday 4th June – Thursday 1st July 2021. Just pay for the meat, Sarah will do the rest, and even provide the skewers! Pre-ordering essential by emailing firstname.lastname@example.org Boned leg of lamb £15.50/kg, Boned shoulder of lamb £12/kg.