Entree: United Kingdom – Northern Ireland – Pastie Supper (Fried meat-and-potato pastry served with chips and onion gravy)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 40 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- For the pastry
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 8 tbsp (113 g) cold unsalted butter or lard, cubed
- 6–8 tbsp (90–120 ml) ice water
- For the filling
- 1 lb (454 g) ground beef
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 medium potatoes, cooked and mashed, about 1 1/2 cups (360 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil for browning
- For the batter
- 1 cup (120 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) cold sparkling water (or cold beer)
- For frying and chips
- Vegetable oil for deep-frying, about 1 qt (950 ml)
- 2 lb (900 g) russet potatoes, peeled and cut into chips/fries
- Salt for seasoning chips
- For the onion gravy
- 2 tbsp (28 g) unsalted butter
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and black pepper to taste

Instructions

1. Make the pastry: In a bowl mix 3 cups (360 g) flour and 1 tsp (6 g) salt. Rub in 8 tbsp (113 g) cold butter or lard until the mixture resembles coarse crumbs. Add 6–8 tbsp (90–120 ml) ice water a tablespoon at a time until dough comes together. Form into a disk, wrap, and chill at least 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add 1 large chopped onion (8 oz / 225 g) and cook until soft, 5–7 minutes. Add 1 lb (454 g) ground beef and brown, breaking up lumps. Stir in 1 tbsp (15 ml) Worcestershire, 1 tsp (5 g) dried parsley, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Remove from heat and fold in mashed potatoes 2 medium (about 1 1/2 cups / 360 g). Cool slightly.
3. Roll and shape pasties: Preheat oven to 375°F (190°C) if you prefer baking an initial set to firm them prior to battering (optional). On a floured surface, roll dough into a 12-inch (30 cm) circle and cut into four equal rounds. Portion filling into 4 even mounds on each round, fold over to form half-moons, crimp edges to seal, and chill on a tray for 15 minutes.
4. Make the batter: Whisk together 1 cup (120 g) flour, 1 tsp (4 g) baking powder and 1 tsp (6 g) salt. Gradually add 1 cup (240 ml) cold sparkling water until smooth and thick enough to coat.
5. Heat oil and prepare chips: Pour vegetable oil into a deep pot to a depth of about 3 in (7–8 cm) and heat to 350°F (175°C). Meanwhile, blanch cut potatoes 2 lb (900 g) in salted water for 3–4 minutes, drain and dry thoroughly. Fry chips in batches at 325°F (160°C) until tender but not browned, drain and reserve. Increase oil to 375°F (190°C) for final crisping.
6. Batter and fry pasties: Dip each chilled pasty into the batter, allowing excess to drip off, then carefully lower into hot oil at 350°F (175°C). Fry until batter is golden and crisp, about 5–8 minutes, turning if needed. Drain on paper towels.
7. Finish chips: Fry reserved chips at 375°F (190°C) until golden and crisp, about 3–5 minutes. Drain and season with salt.
8. Make onion gravy: In a saucepan melt 2 tbsp (28 g) butter over medium heat. Add 1 large sliced onion (8 oz / 225 g) and cook until deep golden, about 12–15 minutes. Stir in 2 tbsp (16 g) flour and cook 1 minute. Gradually whisk in 2 cups (480 ml) beef stock, bring to a simmer and thicken. Add 1 tbsp (15 ml) Worcestershire, season with salt and pepper.
9. Serve: Place a fried pasty on a plate with a generous portion of chips, ladle onion gravy over chips (and pasty if desired). Serve hot.