Crunchy, goldenbrown and flavoursome, these pasties will go down a treat.
In a food mixer, place the flour and salt. Add the diced butter and lard and with a beater, start to mix together. When the mix starts to look like breadcrumbs, change the beater attachment to a dough hook and add a 3-4 tablespoons of cold water. Start to mix with the dough hook, trying to form a dough. You will need to add more water to get the consistency that you are looking for, but don’t add the water all at once. Once you have a nice dough, keep it on the mixer and continue to knead the dough like bread for 4-5 minutes until it is smooth and quite elastic. Remove from the mixing bowl and wrap in clingfilm and place the dough into the fridge to rest for at least 1 hour.
Whilst the dough is resting, slice the potatoes and swede into 3mm-5mm thick pieces. I’ve always been told that the potato and swede must be sliced not diced in a pasty so I’m not going to change now! Place the sliced vegetables into a bowl and add the diced onion, cracked black pepper, pinch of salt and chopped flat parsley. Dice the smoked haddock into 1cm cubes and mix into the vegetables.
Line a flat baking tray with some baking paper. After 1 hour, take the dough from the fridge and divide it into 4 equal pieces. Shape each piece into a ball with your hands. Lightly dust a surface with a little flour and roll each ball out into a rough circle, about 25cm wide. Spoon a ¼ of the filling into each disc. Spread the filling onto one half of the disc, leave the other half clear. Carefully fold the pastry over and join the edges. Push together with your fingers to seal. Crimp the edges together to make sure the filling is held inside. You can seal it with a fork or make small twists along the edges and then fold the end corners underneath.
Put the pasties onto the baking tray and brush the top of each pasty with the beaten egg. Sprinkle each pasty with a little flaky sea salt. Bake in a pre-heated oven at 180°C for 40 minutes until golden and brown. Leave to cool on the tray for 10 minutes to finish cooking in residual heat and then serve.
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