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Mo

Pork Pasties

I like this because it uses up left over Roast Pork and it has the added bonus of using Eggs too!

1lb Shortcrust Pastry
2 Hard-Boiled Eggs
8oz Cold Roast Pork
2-3 Eating Apples
1 Small Onion
Sage
Salt & Pepper
1 Egg for Glazing
~

Chop the Eggs, Pork, Apple and Onion.
Mix together and season with Sage, Salt and Pepper.

You need to roll out 8 Pastry Rounds of about 7" diameter.

I form my Pastry into a 'sausage', then cut into slices before placing in the fridge to rest. I find it easier to roll one piece at a time.
Most people will roll a sheet of Pastry then use a 7" plate to cut the rounds.

Pile on your filling.

Brush the Pastry edges with beaten egg then bring up the sides to meet on top, pinching together to seal them.
Brush the finished Pasties with beaten egg.

Bake at 200C (400F / Gas 6) for 25-30 mins.

It is a very simple recipe but quite delicious.
You will have to adjust the seasoning to taste.
I use fresh Sage and quite a bit of it because we like the Sage and Onion affair.
I also use White Pepper for this recipe, rather than black, but that is from personal choice.


We enjoy them hot from the oven, or cold with Pickles.



Click to see full size image
Gareth

I am giving this recipe a go on Saturday morning .....Lois & I are Volunteer Stewards at two theatres here in Norwich on Saturday evening and we have only got 45 minutes between the end of one performance and the time we have to arrive to get ready for the other. I think these Pork Pasties will be ideal for as we are on the hoof. .... nice one Mo
lottie

That looks good---I'm always looking for new things I can use eggs in
gerryindevon

Re: Pork Pasties

Mo wrote:
I like this because it uses up left over Roast Pork and it has the added bonus of using Eggs too!]

Sounds lovely, Mo. I too often use apples with pork and lamb in pies and casseroles.
kaz

That sounds good
I will just have to make sure that my lot actually leave some pork when I cook it
WhatCameFirst

kaz wrote:
That sounds good
I will just have to make sure that my lot actually leave some pork when I cook it


Haha!  That is a problem...  

Thanks Mo, that looks nice, subject to leftovers availability!
sapphire

Sounds really yummy  

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