SMOKED HADDOCK PASTIES

SMOKED HADDOCK PASTIES

These Haddock pasties are a great alternative to the beefy pasty. The smoking and curing process gives smoked haddock a meatier texture than most fish so it can withstand a longer cooking time. It also works very well with swede and cracked black pepper - key pasty ingredients!

INGREDIENTS

SERVES: 4

500g smoked haddock, skin and pin bones removed, cut into 1cm dice

200g peeled waxy new potatoes (or scrubbed Jersey Royals will be perfect)

250g swede (about ½ swede), peeled

1 diced onion

1 tbsp cracked black pepper

Pinch of salt

4 knobs of butter

4 tbsp chopped flat-leaf parsley

1 egg, plus 1 egg yolk to glaze

Flaky sea salt to finish

Brown sauce to serve (optional)

For the pastry:

750g strong bread flour, plus a little more for dusting

1 ½ tsp salt

75g chilled butter, diced

100g chilled lard, diced

220-260ml water, chilled

METHOD

1: Start with the pastry. Put the flour and salt into the bowl of a stand with the butter and lard. Using the beater attachment, mix together on a medium speed. When it starts to look like breadcrumbs, change the beater attachment to a dough hook and add 3-4 tablespoons of the cold water. Mix, slowly adding more water to form a dough - you will need to gradually add about another 160-200ml water, just until you get the consistency of a firm bread dough. Once it’s come together, continue to knead the with the dough hook for 4-5 minutes until it’s smooth and quite elastic.

2: Remove from the bowl and wrap in clingfilm, Rest in the fridge for at least 1 hour, or up to a day. While the dough is resting, slice the swede and potatoes into 3mm-5mm slices. 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 with the onion, cracked black pepper, pinch of salt and chopped flat parsley. Stir in the smoked haddock.

3: Preheat the oven to 180C / Gas Mark 4. Line a baking tray with baking paper.

4: Divide the rested dough into four equal pieces. Shape each piece into a ball. Lightly dust a surface with a little flour and roll each ball out into a rough circle, about 25cm in diameter.

5: Spoon a quarter of the filling into a disc of pastry. Spread the filling onto one half of the disc, leaving the other half clear. Stick a knob of butter on top of the filling. Brush the edges lightly with water then 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 securely inside. You can seal it with a fork or make small twists along the edges and then fold the end corners underneath. Repeat with the rest of the pastry and filling.

6: Put the pasties on the lined baking tray. Brush the top of each one with the beaten egg and sprinkle with a little flaky sea salt. Bake for 40 minutes until golden brown.

7: Cool on the tray for 10 minutes before serving with brown sauce if you like.

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INGREDIENTS

SERVES: 4

500g smoked haddock, skin and pin bones removed, cut into 1cm dice

200g peeled waxy new potatoes (or scrubbed Jersey Royals will be perfect)

250g swede (about ½ swede), peeled

1 diced onion

1 tbsp cracked black pepper

Pinch of salt

4 knobs of butter

4 tbsp chopped flat-leaf parsley

1 egg, plus 1 egg yolk to glaze

Flaky sea salt to finish

Brown sauce to serve (optional)

For the pastry:

750g strong bread flour, plus a little more for dusting

1 ½ tsp salt

75g chilled butter, diced

100g chilled lard, diced

220-260ml water, chilled

METHOD

1: Start with the pastry. Put the flour and salt into the bowl of a stand with the butter and lard. Using the beater attachment, mix together on a medium speed. When it starts to look like breadcrumbs, change the beater attachment to a dough hook and add 3-4 tablespoons of the cold water. Mix, slowly adding more water to form a dough - you will need to gradually add about another 160-200ml water, just until you get the consistency of a firm bread dough. Once it’s come together, continue to knead the with the dough hook for 4-5 minutes until it’s smooth and quite elastic.

2: Remove from the bowl and wrap in clingfilm, Rest in the fridge for at least 1 hour, or up to a day. While the dough is resting, slice the swede and potatoes into 3mm-5mm slices. 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 with the onion, cracked black pepper, pinch of salt and chopped flat parsley. Stir in the smoked haddock.

3: Preheat the oven to 180C / Gas Mark 4. Line a baking tray with baking paper.

4: Divide the rested dough into four equal pieces. Shape each piece into a ball. Lightly dust a surface with a little flour and roll each ball out into a rough circle, about 25cm in diameter.

5: Spoon a quarter of the filling into a disc of pastry. Spread the filling onto one half of the disc, leaving the other half clear. Stick a knob of butter on top of the filling. Brush the edges lightly with water then 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 securely inside. You can seal it with a fork or make small twists along the edges and then fold the end corners underneath. Repeat with the rest of the pastry and filling.

6: Put the pasties on the lined baking tray. Brush the top of each one with the beaten egg and sprinkle with a little flaky sea salt. Bake for 40 minutes until golden brown.

7: Cool on the tray for 10 minutes before serving with brown sauce if you like.

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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