Gastronomixs

Pasty

An Irish pastry snack with a coarse pork belly and bavette filling.

Pasty

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Ingredients

1000

g

flour

250

g

butter

2

tsp

salt

350

ml

cold water

400

g

bavette

100

g

pork belly, without the rind.

175

g

potatoes, floury

2

 

onions

125

g

kohlrabi

As needed:

 

clotted cream

1

 

egg yolk

 

 

salt and pepper

Preparation method

  • Make a dough from the flour, butter, salt, and cold water.
  • Wrap in cling film and leave to rest in the refrigerator for two hours.
  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25-30 minutes until tender.
  • In the meantime, chop both types of meat into a coarse tartare.
  • Remove the potato skins.
  • Grate the potatoes using a coarse grater.
  • Finely dice the onions and finely brunoise the kohlrabi.
  • Gently fry the vegetables in butter until soft.
  • Set to cool to room temperature.
  • Mix the fried vegetables with the potatoes and the chopped meat.
  • Season to taste with salt and pepper.
  • Preheat the oven to 200°C.
  • Roll out the dough until it is about 4mm thick.
  • Use a large cutter to cut circles from the dough.
  • Place a spoon of the filling in the centre of the circles.
  • Top off the filling with a dollop of the clotted cream.
  • Lightly moisten the edges of the dough with a little water.
  • Fold the dough over the filling and press lightly to close.
  • Place the pasties on a baking tray lined with baking paper.
  • Beat the egg with a little water and brush lightly over the pasties.
  • Bake the pasties at 200°C for 20 minutes. Turn down the heat to 160°C and bake for a further 20 minutes.

Serving suggestions

  • As a snack or lunch dish.
  • As a meal on its own. Serve the pasties the traditional Irish way with chips and white beans in tomato sauce.

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