Fish Pasties

Fish pasties are a delightful and comforting dish, perfect for a savory meal or a quick snack. This recipe features a flaky and buttery pastry filled with a flavorful mixture of cod, vegetables, cheese, and herbs. Baked to golden perfection, these fish pasties are sure to please both seafood lovers and pastry enthusiasts.

The pastry is made from self-raising flour, butter, and a touch of salt, resulting in a tender and crisp crust. The filling combines diced leek, onion, carrot, potato, and cod, creating a hearty and satisfying blend of flavors and textures. White wine vinegar, Cheddar cheese, and fresh tarragon add a tangy and aromatic element to the filling.

Once assembled, the pasties are brushed with beaten egg to give them a glossy and golden finish. Baked in the oven until perfectly cooked, these fish pasties are best enjoyed warm, straight from the oven.

Serve these fish pasties as a main course accompanied by a fresh green salad, or as a delightful snack on-the-go. They can be enjoyed hot or at room temperature, making them a versatile and delicious option for any occasion.

INGREDIENTS:

• Pastry:
  • 450g/1lb self-raising flour, plus extra for dusting
  • Pinch of salt
  • 225g/8oz butter, plus extra for greasing
  • 3 tablespoons cold water
  • 1 egg, lightly beaten
• Filling:
  • 50g/2oz butter
  • 75g/3oz leek, diced
  • 75g/3oz onion, finely chopped
  • 75g/3oz carrot, diced
  • 225g/8oz potato, peeled and diced
  • 350g/12oz cod fillets, cut into 2.5cm/1in pieces
  • 4 teaspoons white wine vinegar
  • 25g/1oz Cheddar cheese, grated
  • 1 teaspoon chopped fresh tarragon
  • Salt and freshly ground black pepper

PREPARATION:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a baking tray.
2. To make the pastry, sift the self-raising flour and salt together into a large bowl. Add the butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Gradually add the cold water, mixing with a fork until the dough comes together. Knead the dough briefly on a lightly floured surface until smooth. Wrap it in cling film and chill in the refrigerator for 30 minutes.
3. In a large frying pan, melt half of the butter over low heat. Add the diced leek, finely chopped onion, and diced carrot. Cook gently for 7-8 minutes until the vegetables are softened. Remove from heat and allow it to cool slightly.
4. Transfer the cooked vegetables to a bowl and add the diced potato, cod pieces, white wine vinegar, grated Cheddar cheese, chopped fresh tarragon, and a pinch of salt and pepper. Mix well to combine.
5. Remove the pastry from the refrigerator and roll it out thinly on a lightly floured surface. Using a pastry cutter, press out four 19cm/7½in discs.
6. Divide the filling mixture equally among the pastry discs. Moisten the edges of the pastry with water, fold over the pastry to form a half-moon shape, and pinch and crimp the edges to seal the pasties.
7. Place the pasties on the greased baking tray and brush them generously with the beaten egg.
8. Bake in the preheated oven for 15 minutes. Remove from the oven, brush the pasties again with the egg glaze, and return them to the oven for a further 20 minutes until the pastry turns golden brown.
9. Serve the fish pasties warm, either as a main course accompanied by a fresh salad or as a delicious snack.

YIELD:

This recipe makes 4 fish pasties.

SPECIAL INSTRUCTIONS:

• Preparing the pastry: It’s important to keep the butter cold and handle the dough as little as possible to achieve a flaky and tender pastry.
• Filling variations: Feel free to customize the filling by adding other vegetables or herbs according to your preference. You can also substitute the cod with other white fish such as haddock or hake.
• Freezing: These fish pasties can be frozen before baking. Place the assembled pasties on a baking tray lined with parchment paper, and freeze until firm. Once frozen, transfer them to a sealable plastic bag or container for long-term storage. To cook, bake them directly from frozen, adding a few extra minutes to the baking time.

TIPS:

• Keep the pastry chilled: Cold pastry is easier to work with and yields better results. If the dough becomes too soft while rolling, place it back in the refrigerator for a few minutes to firm up.
• Seal the edges well: To prevent the filling from leaking out during baking, ensure that the edges of the pasties are firmly sealed and crimped.
• Adjusting the seasoning: Taste the filling mixture before assembling the pasties and adjust the seasoning with salt and pepper according to your preference.
• Serving suggestions: These fish pasties can be enjoyed on their own as a snack or served as a main course with a side salad or steamed vegetables.

Fish pasties are a delightful and satisfying dish that combines a flaky and buttery pastry with a flavorful filling of cod, vegetables, cheese, and herbs. This recipe provides step-by-step instructions to help you create these delicious pasties at home.

The pastry is made with self-raising flour, butter, and a pinch of salt, resulting in a tender and flaky crust that perfectly encases the flavorful filling. The filling is a combination of diced leek, onion, carrot, potato, and cod, mixed with white wine vinegar, grated Cheddar cheese, and chopped fresh tarragon. This mixture creates a harmonious blend of flavors and textures that will satisfy your cravings.