Pastie Supper
A classic Belfast chippy favourite of seasoned minced pork, potato, and onion patties in crisp batter, served with thick chips.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •deep fat fryer or heavy saucepan
- •potato masher
- •slotted spoon
- •mixing bowl
- •baking tray
- •greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 38 g
- carbs
- 82 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 780 kcal
Instructions
- 1
Boil 400g of the potatoes in salted water until tender, then drain and mash smoothly.
- 2
Cut remaining 600g of potatoes into thick chip batons, rinse in cold water, and dry thoroughly on kitchen paper.
- 3
Cook minced pork and onion in a frying pan over medium heat for 6 minutes until meat is browned and cooked through.
- 4
Combine warm mashed potato, cooked minced pork, onion, mixed herbs, half the salt, and black pepper in a bowl.
- 5
Shape mixture into four round, flat patties and rest on greaseproof paper in the fridge for 20 minutes to firm up.
- 6
Whisk plain flour, baking powder, remaining salt, and cold sparkling water together into a smooth, thick batter.
- 7
Heat vegetable oil in a deep fryer or heavy pot to 180°C.
- 8
Fry chip batons in hot oil for 6 to 8 minutes until golden and tender, then drain and keep warm.
- 9
Dust chilled pork patties lightly with flour, dip into batter to coat completely, and gently lower into hot oil.
- 10
Fry pasties for 5 to 6 minutes, turning once, until the batter is crisp and deeply golden brown.
- 11
Drain pasties on kitchen paper and serve hot alongside chips with salt and malt vinegar.
Chef's tips
Chilling the shaped patties is crucial so they hold their form when dipped into batter. Keep the sparkling water ice-cold to ensure an extra-crispy batter coating.
Ingredient substitutions
- minced pork → minced beef or bulk pork sausage meat
- cold sparkling water → cold still water or light ale
Storage
Best eaten fresh, but cooked pasties can be kept in the fridge in an airtight container for up to two days.
Reheating
Reheat on a baking tray in an oven preheated to 190°C for 12 to 15 minutes to re-crisp the batter.
Common mistakes to avoid
- •Skipping the chilling step, which causes soft patties to break apart in the hot oil.
- •Allowing the oil temperature to drop below 170°C, resulting in greasy, soggy batter.
- •Making the batter too thin to cling to the patties.
Serving suggestions
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