The great British pasty is a foodie marvel that we think needs to be appreciated a little more. The buttery, flakey pastry; the burst of flavour as you bite in, and always served piping hot for that intense rush of meaty moreishness.
With Fathers Day just around the corner we thought what better way to celebrate such a momentous occasion than with a special recipe, and just our luck, our star baker Heather Brown has whipped up an incredible Breakfast Pasty guide that is sure to show Dad just how much you love him.
Meet Heather Brown
With 20 years of baking experience, Heather Brown takes great pride in running her own business delivering high quality, bespoke bakes for any occasion or event.
Heather is always tinkering in the kitchen to rustle up something new and she started her business in the belief that bespoke baking and catering can be so much more exciting that the often bland, beige buffets presented at events. In that vain, every order that Heather takes is specifically tailored to her client’s needs and every menu is designed to make sure that the food is delicious, and the perfect compliment to any event.
Heather also has experience with and is available to work collaboratively with brands to help with blog or advertising content and can come up with bespoke recipes to fit with brand imaging and lifestyle shoots.
For more information about Heather Brown visit: www.heather-brown.com
Follow Heather on social media: @heatherbrownuk
RECIPE: Breakfast Pasties
(Makes 6 large pasties)
For the pastry:
125g butter (room temperature)
125g lard (room temperature)
500g plain flour
For the filling:
1 packet streaky bacon
1 small carton of button mushrooms
1 tin of baked beans
A little oil for frying
1 egg for an egg wash
Put the flour in a bowl and rub in the butter and lard. This technique involves rubbing the butter and lard with the flour between you finger tips so that they combine. When completed, your bowl will be a pile of golden crumbs. Pour in some cold water a little at a time and mix into the crumbs until you form a ball of dough. Don’t knead or handle the dough too much. Wrap the dough in cling film or pop in a sandwich bag and place in the fridge for 30 minutes. This step allows the gluten in the flour to relax before you shape it.
Whilst the dough is in the fridge, you can use this time to prepare the filling. Cut the onion into small chunks and quarter the button mushrooms. Fry these together in a frying pan over a medium heat with a little oil (or butter if you prefer), until they have softened and coloured a little. Place into a bowl.
Cut the bacon into 1cm pieces (I use a pair of scissors for ease) and fry in a little oil until crispy. Add to the onion and mushroom.
Take off the skins from the sausages and pull into pieces. Fry the sausage pieces in a little oil until cooked. Add to the onion, mushroom and bacon pieces and give them a good mix together.
At this stage, you can leave to cool, cover with some cling film and fridge until the morning. The pastry will also keep well overnight. This allows you to get a lot or the prep done ahead of time for an easier morning.
To make the pasties – preheat the oven to 200/gas 6/fan 180. Line 2 flat trays with a piece of baking parchment.
Liberally flour your work surface and rolling pin. Divide your ball of pastry into 6 pieces. Roll out each piece of pastry into a rough circle shape, about half a cm thick and 15cm in diameter (you don’t have to be at all accurate here – these measurements are just a guide). Place a good size dollop of the fried mixture in the centre of the pastry and add a large, tablespoon sized amount of baked beans on top (straight from the can). Fold the pastry in half and crimp the edges together so that the mixture can’t get out (forming a crescent pasty shape). Place on the tray.
Repeat for the remaining 5 pasties. Crack the egg into a small dish and beat quickly. Brush the beaten egg over the pasties.
Bake for 20-30 mins. When baked, the finished pasties will look a lovely golden brown all over. After 20 minutes, if you have used 2 trays, they may need to be swapped over in the oven to give them all an even bake.