Mark's Recipes
Pork, swede and leek pasties

Pork, swede and leek pasties

17 March 2016 unknown
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#pork #swede #leeks

Original Recipe

Makes 3 - or 4 if you buy ready made pastry

Our Notes

When making again, cut ingredients up smaller than suggested - this will make wrapping up in pastry easier. Add some stock or similar to give a little sauce.

Ingredients

For the pastry

  • 60g butter
  • 60g lard
  • 225g plain flour
  • a little milk or beaten egg for brushing

Pasty

  • 350g cubed pork, not too lean
  • 1 medium-sized leek
  • a little butter
  • 1 medium-sized swede (about 350g peeled weight)

Method

  1. Rub the butter and lard into the flour with your fingertips, or blitz it all in a food processor, until the mixture resembles coarse breadcrumbs. Drizzle in enough very cold water - it will be about 3 tbsps - for you to be able to bring the dough into a firm, smooth ball, then leave it in a cool place to rest.

  2. Cut the pork into chunks about the diameter of a thumbnail. Trim the leek, discarding the tough, dark-green bits, and cut them across into thin pieces. Melt a little butter in a shallow pan and fry the leeks till they start to wilt, but without letting them colour. Cut the peeled swede into small cubes, then add it to the leeks when they are approaching tenderness. They will brighten in colour after a few minutes’ cooking. When they have been cooking for 5 minutes or so, and the leeks are tender, turn off the heat and let the mixture cool slightly before continuing.

  3. Preheat the oven to 200C/gas mark 6. Cut the pastry into three and roll each piece out into a circle about 20cm across, using a plate to cut round. Toss the pork with the warm leeks and swedes, and season generously with salt and black pepper. Divide the filling between the pastry discs, piling it up in the middle. Brush a little water, milk or beaten egg round the rim of the pastry, then bring the left and right edges of each piece of pastry together, pressing them firmly to seal. Pinch the pastry together to crimp the seam. Make a small airhole in the top, then brush the pasties with milk or beaten egg.

  4. Bake in the preheated oven for 20 minutes, then turn down the heat to 180C/gas mark 5 and continue baking for 35 minutes until the pastry is golden brown.

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