I defrosted a pack of 'mystery meat' from the freezer. It turned out to be pork. Wanted to do something for Saturday lunch so decided to do some patsies.
500g strong white flour
125g lard
25g margarine
5g salt
175ml cold water
Lots of fat in this pastry I'm not going to lie.
Rub in the fat until to mix looks like breadcrumbs.
Add the water bit by bit until the mix comes together.
Tip out onto a surface and work for about a minute. While a standard pastry would be over-worked and tough, this is made with bread flour and is tougher, so it can take a bit more working.
This pastry is very tough and needs chilling before it can be worked. Leave it in the fridge covered for 3hrs.
I wanted to make large patsies so I cut the dough into 4, and rolled them into circles.
For the filling I used cubed pork, diced onion, grated garlic, red pepper, a bit of tomato passata and smoked paprika.
You don't want too much liquid.
Spoon the mix into the circles of pastry, fold over and crimp the edges. Try not to get any air trapped in and make sure they're sealed well.
I kept mine in the fridge for a day and baked them at lunchtime. Glaze with egg before baking. Completely forgot to take a picture of them once cooked sorry!
The pastry was very rich and 'shortcuts' like. I was trying to get them more dough like, resembling the ones we had in Cornwall. I'll keep trying different recipes until I find a favourite. Patsies are a fab way of using up leftovers and stretching a small amount a long way. How about:
- sausage and pesto
-sausage and bean/egg
-Bacon and cheese
-lamb and mint
-steak
-potato and cheese
-vegetable and cheese
-pork and apple
-steak and stilton
-beef and ale
-mince
-chicken curry
Loads more use your imagination. There were even Thai chicken curry ones in Cornwall!
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