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Makes 4 pasties Pasties are tra­di­tion­ally made with lard or suet, but this ver­sion uses a much lighter, flaky pas­try that makes for nicer eat­ing.

3 small Dutch cream pota­toes, scrubbed, un­peeled, halved 1 small bunch of greens, such as chard, rocket or spinach (or a com­bi­na­tion of all three) 1 small red onion, peeled, finely chopped 1 ta­ble­spoon chopped dill sprigs 1 ta­ble­spoon chopped mint leaves 100g feta, crum­bled 1 egg, lightly beaten ¼ tea­spoon nigella seeds (op­tional) le­mon wedges, to serve


180g cold un­salted but­ter 240g bread flour ½ tea­spoon salt 1 egg yolk 2 ta­ble­spoons iced wa­ter To make pas­try, place but­ter in freezer for 15 min­utes or un­til firm. Com­bine flour and salt in a bowl. Hold­ing but­ter with a piece of foil or bak­ing pa­per to pre­vent it melt­ing, coarsely grate into flour mix­ture. Use a round-bladed knife to mix un­til evenly com­bined. Com­bine egg yolk and wa­ter. Add to flour mix­ture. Use a round-bladed knife in a cut­ting mo­tion to mix un­til evenly com­bined and mix­ture be­gins to hold to­gether. Press a lit­tle mix­ture be­tween your fin­gers: if it holds to­gether eas­ily, there is no need to add more wa­ter. If not, add an ex­tra 1 tea­spoon of chilled wa­ter, mix and test again. Re­peat, if nec­es­sary. Bring dough to­gether with your hands. Turn onto a lightly floured sur­face and knead with fin­ger­tips for 30 sec­onds or un­til dough is smooth and soft (but­ter pieces should still be vis­i­ble). Shape into a disc and wrap in plas­tic wrap. Re­frig­er­ate for 30 min­utes. Mean­while, place pota­toes and a pinch of sea salt in a large saucepan of cold wa­ter. Bring to boil. Sim­mer for 20 min­utes or un­til just cooked. Drain. Cool, then cut pota­toes into 1cm cubes. Wash greens un­der cold wa­ter. Place greens, with wa­ter cling­ing to leaves, and a pinch of sea salt in a large fry­ing pan over a medium heat. Cover and cook for 2–3 min­utes or un­til wilted. Cool. Place greens on a clean tea towel. Bring corners of tea towel to­gether and twist un­til all liq­uid is re­moved from greens. Finely chop greens and place in a bowl. Add potato, onion, dill and mint, and mix un­til com­bined. Add feta and toss to com­bine. Sea­son to taste. Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. Roll out pas­try be­tween 2 sheets of bak­ing pa­per un­til 4mm thick. Us­ing a bowl or saucer as a guide, cut four 16cm discs from pas­try. Spoon ¼ cup of fill­ing onto half of each pas­try disc, leav­ing space around edge to seal. Brush edge of pas­try disc with egg, then fold pas­try over fill­ing (the pasties will be semi­cir­cu­lar) and pinch edges to­gether to seal. Place pasties on pre­pared tray. Brush with egg and sprin­kle with nigella seeds. Bake for 35–40 min­utes or un­til pas­try is golden and crisp. Serve at room tem­per­a­ture with le­mon wedges. >

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