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Fish pasties with minted mushy peas
Fish pasties with minted mushy peas
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate the classic British dish.
Ingredients:
  • 350g (2 1/3 cups) plain flour
  • 24.00 gm fine polenta
  • 225g butter, chopped
  • 350g sebago potatoes, peeled
  • 60g (1/4 cup) sour cream
  • 1 lemon, zested, juiced
  • 1 hard-boiled egg, chopped, plus 1 extra, beaten, to brush
  • 20.00 ml capers
  • 300g smoked ocean trout, skinned, flaked
  • 350g frozen peas, thawed
  • 2 eschalots, finely chopped
  • 125ml (1/2 cup) chicken stock
  • 80ml (1/3 cup) pouring cream
  • 40.00 ml mint leaves, finely chopped
Instructions:
  • Prepare the pastry by pulsing flour, polenta, 200g butter, and 1 teaspoon salt in a food processor until mixture looks like breadcrumbs. Pour in 125ml (1/2 cup) iced water and process until the dough just holds together. Shape the dough into 8 discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
  • Cook potatoes in a pot of boiling water for 35 minutes or until tender. Drain. Put back in the pot with the rest of the butter, cream, lemon zest, and 2 tablespoons of lemon juice. Mash together. Add in the egg, capers, and trout. Season to taste.
  • Preheat the oven to 190C. Roll out a pastry disc on a floured surface until it is 3mm thick and trim it to a 14cm round. Place one-eighth of the fish filling lengthwise in the center of the pastry, leaving 1cm of space at each end. Brush the pastry with egg wash, fold it over the filling, crimp the edges to seal, and stand the pasty upright. Brush the top with more egg wash. Place the pasties on a baking tray lined with parchment paper. Repeat with the remaining pastry, filling, and egg wash. Bake for 25 minutes or until golden brown.
  • For the mushy peas, pulse the peas until roughly crushed. In a pan over medium heat, melt butter. Sauté eschalots for 3 minutes until soft. Pour in stock and cream, simmer until reduced by half, about 6 minutes. Fold in crushed peas and mint, cook for another 3 minutes until warmed through. Season to taste and pair with pasties.

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