This week is another pastry week in Bake Off and this time I decided to give pasties a shot. I've made small Cornish type pasties before, but never with cream cheese pastry.
This is now my favourite pastry recipe as it's not only very forgiving, and easy to roll out, it also tastes bloomin amazing too. It's originally a recipe that I found in a Martha Stewart book which I've converted from cup measurements to grams, and increased quantities to suit the recipe. I have no idea why I even attempt a regular shortcrust pastry anymore, as its not one of my strong points, but this pastry always turns out well. It's light and flaky, and definitely won't disappoint pastry lovers, and is perfect for novice bakers to make due to the flexibility of the dough. My High School cookery teacher once told me that I would never make great pastry as my hands are too warm. It pained me to think that she could be right, but she had obviously never heard of cream cheese pastry had she!
You can use regular potatoes in these pies, but I chose to use some Salad Blue potatoes to give them a fabulous colour. The blue potatoes were harvested last week, along with Highland Burgundy (red potatoes), on the Tyrrells farm in Herefordshire, whilst myself and Jenny (Mummy Mishaps) spent the day there. Make sure to keep your eyes peeled later on in the year to see something exciting happening with the potatoes!
Minted Potato Pasties - makes 4 large pasties
250g plain flour
pinch of salt
tbsp fresh rosemary, finely chopped
150g full fat cream cheese
150g cold butter, cubed
knob of butter
1 onion, finely chopped
2 cloves garlic, crushed
handful of fresh parsley and fresh mint, chopped
500g cooked potatoes, cut into 1cm cubes
100g cream cheese
salt & pepper
salt & pepper
2-3 tbsp sour cream
1 egg, beaten
- Add all the pastry ingredients into a stand mixer bowl
- Using a flat beater, mix all the ingredients together until combined and just starting to come together
- Make into a smooth ball with your hands, cover and refrigerate whilst the filling is made
- Add a knob of butter to a frying pan
- Add the onion and fry over a gently heat until softened, but not browned
- Add the garlic, herbs, potatoes, cream cheese and enough sour cream to the pan to give a moist filling, but not a wet one.
- Season with salt & pepper, to taste
- Heat through
- Remove from heat and set aside
- Divide the dough into 4 equal pieces
- Roll each piece of dough out into a circle, approx size of a tea plate
- Add quarter of the potato mixture on top of the pastry circle
- Fold over one side of the dough onto the other
- Crimp the edges (many crimping how to's can be found on You Tube)
- Repeat for remaining pasties
- Brush the pasties with the beaten egg
- Bake in a preheated 200C oven for approx 25-30 minutes, until golden brown
Everyone absolutely loved these pasties, and only a couple of days later made some with leftover spicy taco mince, and a few chilli flakes in the pastry.
Thanks to Kerrygold for proving the butter used in these pasties and filling, and Tyrrells for the potatoes.