Lighter than a normal pasty, these ham, new potato and spinach pasties
are ideal in the summer or winter. They can be served hot or cold and go
well with a pickle and salad in summer or baked beans in the winter.
There are two options with regard to the shortcrust
pastry. You can make it yourself, and we give the instructions below, or
you can by ready made pastry, commonly sold as Jus Rol frozen pastry.
Taste-wise you can't tell the difference between the two but obviously
the ready made pastry is much more convenient.
consideration which may not be obvious if you buy the ready made shortcrust
pastry is that the size of each sheet is only large enough for one decent
sized pasty. So you'll need to buy several packets and then roll out the
left-overs from them to make a few more pasties. The other option is to make
smaller pasties and this will allow one sheet of Jus Rol to provide the
pastry for more than one pasty.
Shortcrust Pastry Ingredients
220g / 8 oz
Cooking margarine (e.g. Stork)
55g / 2 oz
55g refined cooking fat
/ lard (e.g. Cookeen)
55g / 2 oz
200g / 7 oz
200g / 7 oz
2 level tablespoons
100g / 3½ oz
Salt and pepper
1 frying pan (skillet)
1 oven baking tray
Cook the new potatoes in lightly boiling water for 20 minutes
(overlaps making pastry).
Slice them into bite-sized chunks.
Cut the ham into small chunks / slices.
Slice the spring onions finely.
Lightly beat the egg.
The first step is to make the pastry if you are
doing it yourself. We have full instructions on how to make
shortcrust pastry here.
Cut out the rolled out pastry into 8cm / 3in
circles. This will give you a fair sized pasty although they can be
larger or smaller. Put them in the fridge.
Set the oven heating to 230°F / Gas Mark 8.
Step 2 is to add the butter to a frying pan on a
medium heat. Let the butter melt then add the sliced onions and ham.
Fry for about five minutes turning the
ingredients frequently until the onions begin to soften.
Add the sliced potatoes and spinach and fry until
the spinach has wilted. This takes three to four minutes.
Add some salt and pepper to taste, mix in well
and then put the filling to one side to cool down for five minutes.
Take the shortcrust pastry circles from the fridge and then pile on
some of the filling onto the pastry. Click the picture on the right
to enlarge it.
Brush the edges of the pastry with the egg (or milk
can be used instead) to help them seal. Form a pasty (see picture
below) by pinching the edges of the pastry together.
Brush the sides of the pasty with milk so that it
browns during cooking. Place on a baking tray lined with baking
paper in the pre-heated oven and cook for 15 to 20 minutes until the
pasty is golden brown. The pasties can be eaten hot or cold.