RCI-BR.006.0239.001
Pastie
Not to be confused with its Cornish counterpart, the 'pastie' could be considered as one of Northern Ireland's national dishes at it is regularly bought from chip shops across the province and generally can't be found anywhere else.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- ground pork or beef (cooked1 lbdrained)
- 1 cup
- 1 teaspoon
- 1/2 teaspoon
- 2 teaspoons
- 1/2 cup
- 1 teaspoon
- 1/2 teaspoon
- size potatoes (Boiled3 mediummashed and cooled)
Method
1
In a large mixing bowl, combine the breadcrumbs, ground coriander, nutmeg, pepper, and salt, stirring thoroughly until the spices are evenly distributed throughout the breadcrumb mixture.
5 minutes
2
Add a splash of Worcestershire sauce and gradually incorporate small amounts of water into the seasoned breadcrumb mixture, working it together until a firm, moldable dough-like consistency is achieved.
5 minutes
3
Divide the mixture into equal portions and shape each portion by hand into a rounded oval or patty form, pressing firmly so the mixture holds together without crumbling.
5 minutes
4
Place the shaped pasties onto a lightly floured or lined surface and allow them to rest so the mixture firms up and the coating adheres properly before cooking.
10 minutes
5
Heat a generous amount of oil in a deep frying pan over medium-high heat until it reaches approximately 175°C (350°F), suitable for shallow or deep frying.
5 minutes
6
Carefully lower the pasties into the hot oil and fry in batches, turning once, until each patty develops a deep golden-brown, crisp crust on all sides.
8 minutes
7
Remove the cooked pasties from the oil using a slotted spoon and transfer them to a plate lined with absorbent paper to drain any excess oil.
2 minutes
8
Allow the pasties to rest briefly before serving to let the crust set and the interior heat distribute evenly; serve hot as a snack or accompaniment.
3 minutes