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.
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!
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
HALF PRICE Old Farm Dorn minced pork and baconLogin to print your vouchers
Friday 4th June – Thursday 1st July 2021. Visit Old Farm Dorn, present your Taste Club card at the till and receive 50% off your purchase of their minced pork and bacon and get some FREE sage from Old Farm’s garden! Subject to availability. http://www.oldfarmdorn.co.uk/shop/