This recipe was borne out of a craving for something hot, meaty.... and covered in pastry.
Now gutter minds aside, there are only two options to really pursue here - Pies and Pasties.
Pies are already pretty big deal here in Yorkshire, I must confess that I'm extremely partial to a Pork and Chilli Pie from The York Sausage Shop , found just down the Shambles in the city.
Pasties on the other hand, are much more of a southern phenomenon (as a Northerner by relocation and a Midlander by birth, I feel can refer to anything past Coventry as the South!)
With the Cornish Pasty being subject to a plethora of rules and regulations, I decided to go ahead and sate my cravings by trying and make my own Yorkshire version.
Luckily I was aided in this endeavour by a fridge full of Yorkshire produce - including locally grown cabbages, potatoes from my weekly Riverford delivery. I also picked up a pack of sausages from just over the way in Harrogate and even managed to get my hands on some Ampleforth Abbey Cider to finish complete the theme!
It's safe to say that this recipe definitely fit the bill, the pastry is robust enough to hold everything together, but yields quickly to uncover the fantastically savoury and hearty filling.
I wonder if any readers have suggestions for regional themed pasty fillings of their own? What would go in a Lancashire or Cheshire pasty I wonder...
Ingredients - Makes 4 Large Pasties
1tsp Rapeseed Oil
1 head Cabbage, white or red, chopped finely
6 good quality Sausages
(In keeping with my Yorkshire theme, I used a pack from The Harrogate Sausage Company, which are 97% pork)
1 Red Onion
3 cloves of Garlic
250g Pancetta , chopped into small chunks
250ml Dry Cider
2 Sprigs of Rosemary
300g New Potatoes, chopped into small chunks
Salt and Pepper to Taste
300g Wholemeal Flour
50g Salted Butter
(Approx) 100ml Lukewarm water
Preheat your oven to 160C
1. Turn your sausages into meatballs by removing the casing and dividing each sausage into four, roll each fourth in the palm of your hand until round.
2. In a large frying pan, fry together the onion and garlic in the rapeseed oil for 5 minutes until aromatic and beginning to brown.
3. Add the sausage balls and pancetta to this and fry for another couple of minutes until they are beginning to crisp around the edges.
4. Put the contents of the frying pan into a large lidded casserole dish and add to this the cabbage, potatoes, rosemary and cider, mixing everything together. Place the lid on and put in the centre of a preheated oven and cook at 160C for 2 hours.
5. Whilst your filling is cooking, you can get cracking on the pastry! To start, rub the butter into the flour until you have a fine breadcrumb mixture. Slowly add the water to this until you begin to feel a dough-like texture forming. Add more water/flour if needed.
6. Once you have a pastry dough, pop it into the fridge to chill, take it out again 10 minutes before the filling is due to finish.
7. Divide the pastry dough into 4 equal balls and roll each ball out until 1/2 cm thick. To make the pasty shape you will need to cut each one into a large circle, I just used an 8" cake tin as a guide to cut around.
8. At this point you should have 4 circles of pastry and a filling which is ready to come out the oven. To make the two form into a pasty, simply spoon a generous amount (2-3 tbsp) of filling onto one half of each circle. Fold the other half over and press both together firmly with your fingertips (thus making the crinkled edge you see on pasties!)
9. Line a tray with greaseproof paper and turn up the oven to 180C. Place the pasties on the tray and cook for 25 minutes until golden.
10. Enjoy hot or cold! I personally found they made the perfect packed lunch for a busy day.
The best bit is... there's some cider left to enjoy later on!
Everything in this recipe was picked and paid for in full by myself, I was not asked to use any of the products by any external source.