The weather’s cooled noticeably in the past few days, so it seemed appropriate to work up some hearty(-ish) cold-weather fare — veggie pasties!
Being a Hairy Dieters recipe, the pastry for the pasties was potato pastry — made with 275g cold mashed potato to every 80g flour and 40g butter. It’s interesting stuff to work with — it holds together pretty well and chilling in the fridge works to firm it up if you only leave it there for an hour or so, but leaving it for four or more hours as I did is liable to make it go a bit soggy/sticky. Careful application of flour to implements, hands, pastry and working surfaces should help counteract this, though.
When cooked, the pastry had the texture of smooth mashed potato under the crispy outer layer (though it firms up nicely once the pasties are cooled and kept in the fridge for a bit). This did throw me somewhat — I instinctively expected more of an all-flour-pastry feel and initially thought the pasties hadn’t cooked properly. That proved incorrect, though 🙂
Filling-wise, the recipe called for 100g each of swede and celeriac in addition to the onion, but I used equivalent quantities of carrot and potato (both finely diced) instead, for reasons of expense and serious dislike of celeriac. It worked pretty well, and the potato/onion/carrot combination is absolutely traditional for the Marazion area of Cornwall, so I feel perfectly justified in making this particular substitution.
The pasties themselves turned out well, although they were more erratic-lump-shaped than pastie-shaped… Practice makes perfect, I guess. Also, they took rather less time to cook than stated in the recipe, which instructs for 45 minutes at 200C. As it turned out, some quirk of ingredient quantities and preparation combined with the thinness of my rolled-out pastry meant that 30 minutes on a high shelf at 180C proved perfectly sufficient. A nice little saving on electricity!
I got 8 pasties out of the recipe, which means I have plenty in the freezer for emergencies 🙂