The New Zealand Pasty

The Cornish pasty is a delicious and oft mispronounced delicacy from my birthplace of Cornwall. Much to my dismay, I see in the deli of my local Kiwi supermarket, “Cornish Pasties” with the wrong ingredients and a top crimp (top crimps are Devon pasties!)

First off, they are pronounced with an ahh not an aayyy. Second, this is not a Cornish pasty. Though delicious, it is distinct and not authentic. I introduce to you….the New Zealand Pasty!

You can use short-crust pastry or dough. We often use dough because we make a big batch and have calzone the next day. Either way tastes great.

You will need:

  • Dough or two short crust pastry sheets
  • 2x carrots
  • 1x potato
  • handful of frozen peas
  • Tomato paste
  • Mustard
  • BBQ sauce
  • Oxo cube
  • Half a cup of water
  • salt&pepper
  • Oil
  • Sharp knife and chopping board
  • Frying pan
  • Bowl
  • Baking paper and tray

Method:

  • Preheat oven to 200 degrees, fan bake
  • Run sink with warm soapy water
  • Put oil, salt and lots of pepper in frying pan
  • In bowl, add a bit of oil and decent amount of pepper
  • Dice potato and place in bowl, making sure lots of pepper gets on those potatoes
  • Dice carrots
  • Preheat pan and add carrots and potatoes (leaving most oil in the bowl). When soft, add peas and mince.
  • As mince browns, crumble in oxo cube, add tomato paste, mustard and bbq sauce and mix around heaps. Leave to simmer for a few minutes
  • Roll your dough out as large as stable and place one on baking tray and the other, leave for a bit.
  • When the mince is cooked, add mixture to dough, more to one side than the other, leaving about 2cm gap from edge. You want a good amount but don’t go over the halfway mark on the dough.
  • Fold the empty half over the top and crimp the dough.
  • Move the second dough over and do the same thing.
  • Brush with remaining oil from the potato bowl and cook for 8-10 minutes. (about 20 if using pastry)
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