These pasties make a tasty alternative to the humble sandwich and may be eaten 

hot or cold. They freeze well and can be popped in the oven to warm through. 

If to be eaten on the river bank, wrap in greaseproof paper and a double layer 

of newspaper, they will keep warm until lunch time.

Simply sublime salmon pasty. 

2 large or 4 small pasties

Oven temp   210c    325f    gas mark 3

Ingredients

250g cooked salmon

80g charlotte potatoes, peeled and cubed 

150g leeks, thinly sliced

200g baby spinach leaves

50g smoked streaky bacon, cut into thin strips 

1 level tsp of fennel seeds

10g finely chopped chives

2 tblsps creme fraiche

1 tblsp olive oil

1 cap full of Noilly Prat (Vermouth) 

5 drops osf tabasco (optional)

Salt & pepper to taste 

Sprinkle of onion seeds or poppy seeds for decoration 

1 packet of puff pastry (250g)

1 egg 

Cook potatoes in boiling, salted water until just cooked but still firm.

Place the olive oil in a frying pan, add the fennel seeds and the strips of 

bacon, cook for 2 minutes then add the leeks and cook until the leeks are tender.

Add the spinach leaves , gently stir until the spinach has wilted. Remove from 

heat and set aside.

Place the cooked salmon in a large mixing bowl and break up the salmon into 

large chunks, add the potatoes, leek mixture, chopped chives, crème fraiche, 

tabasco and Noilly Prat, mix well, season with salt and pepper.

Cut the pastry in half or quarters if you are making four pasties

Roll out each piece into a circle.

Whisk the egg .

Brush the outer edge of the pastry with the egg wash.

Place the salmon filling over half of the pastry circle and

fold the remaining pastry over the filling, pinch the edges together to create 

a perfect seal.

Place on a greased oven baking tray and lightly brush all over with the egg, 

sprinkle with the onion seeds.

Place in the oven for 25 to 30 minutes until golden brown./

Beef, mushroom and Guinness Pasty

Makes 4 pasties

Ingredients

500g stewing steak, shin or chuck. Cut into bit sized cubes.

200g chopped tinned tomatoes

2 tsp tomato puree concentrate

2 onions, peeled and roughly chopped

2 cloves garlic, crushed

150g button mushrooms, quartered

1 tblsp olive oil

1 tsp Worcestershire sauce

1 tsp grain mustard

1 heaped tsp of dried thyme

330ml Guinness 

1 heaped tblsp plain flour with 1/2 tsp English mustard powder, mix well

Salt and freshly ground pepper 

Sesame seeds for sprinkling on top of the pasty 

I egg, beaten for the egg wash 

Short-crust pastry. My pastry recipe makes perfect pastry that literally melts 

in your mouth and is well worth the extra time. However, if you wish to buy 

frozen pastry you will need  650g of frozen short-crust pastry.

350g plain flour 

165g cold, cubed butter

Pinch of salt and freshly ground pepper to taste 

3 tblsps cold water.

Place the flour and butter in a large bowl, add salt and pepper and gently rub 

together until the mixture resembles bread crumbs, slowly add the cold water and 

mix well until the pastry forms a ball.

Cover and place in the fridge for 1/2 an hour.

Place the cubed beef in a large bowl, add the Guinness, dried thyme, grain 

mustard, Worcestershire sauce and

freshly  ground pepper to taste and mix all ingredients together.

Cover and leave for at least 12 hours or overnight.

Heat oven to 170c,  325f,  gas mark 3 Drain the beef , reserving the liquid in a separate bowl.

Dry the beef pieces with kitchen paper.

Place the dried beef pieces in a bowl and sprinkle with the flour and mustard  

and stir to ensure that the beef is well coated with the flour mixture.

In a large frying pan heat up the olive oil, and quickly fry the beef in 

batches until each piece is brown and sealed.

Remove the beef from the frying pan and put to one side.

Using the remaining oil, gently fry the onions and garlic until cooked . 

Add the chopped tomatoes, tomato puree, quartered button mushrooms, browned 

beef and the Guinness marinade.

Season to taste.

Put the mixture into an oven proof pan with a lid and place in the oven for 2 

hours until the beef is tender.

Remove from the oven and leave to cool.

Pastry

Divide the pastry into 4 pieces of the same size and shape into balls.

Roll the pastry out into circles about  16cm circumference.

Place the beef filling in a sausage shape along the middle of the pastry  6cm 

wide and about 3 1/2 cm high. Leave a 2cm gap between the edge of the filling 

and the edge of the pastry.

Brush the egg wash all along the edge of the pastry, bring the edges of the 

pastry together to form a pasty  shape and gently pinch the pastry together to form a secure seal.

Using a metal spatula, place all the pasties on an oiled baking tray.

Brush each pasty with the egg wash and sprinkle with the sesame seeds.

Place the pasties in the pre heated oven for 20 - 25 mins or until the pastry is cooked and golden brown.

When cooked, remove from the oven and place on a cooling rack.

Spicy Bean Feast Pasty

Makes 4 pasties

 Ingredients

1 large leek. sliced

2 garlic cloves, crushed

1 tblsp olive oil

20g butter

1 tblsp medium curry powder

Salt and freshly ground pepper

150g tinned lentils, Puy lentils are best

150g tinned red kidney beans

150g corn niblets/

150g fresh green beans

1 tblsp chopped chives

4 drops tabasco (optional) 

Celery seeds for sprinkling on top of the pasty

I egg, beaten. For the egg wash

Short-crust pastry. My pastry recipe makes perfect pastry that literally melts in 
your mouth and is well worth the extra time. 
However, if you wish to buy frozen pastry you will need 
 650g of frozen short-crust pastry.

350g plain flour

165g cold, cubed butter

Pinch of salt and freshly ground pepper to taste

3 tblsps cold water.

Place the flour and butter in a large bowl, add salt and pepper and gently rub 
together until the mixture resembles bread crumbs, slowly add the cold water and mix well 
until the pastry forms a ball.

Cover and place in the fridge for 1/2 an hour.

Heat oven to 170c, 325f, gas mark 3 

In a large frying pan, heat the olive oil and butter, when hot add the curry 

powder and stir for 30 seconds, add the leek and garlic and cook 
for about 5 minutes until the leek is cooked but not browned.

Add the cooked lentils and red kidney beans along with the corn niblets.

Cook for a further 5 minutes, stirring to prevent sticking.

Add Tabasco, salt and freshly ground pepper.

And finally, stir in the chopped chives.

Put to one side and roll out the pastry.

Pastry 

Divide the pastry into 4 pieces of the same size and shape into balls.

Roll the pastry out into circles about  16cm circumference.

Place the spicy bean filling in a sausage shape along the middle of the 
pastry 6cm wide and about 3 1/2 cm high. Leave a 2cm gap between the edge of the 
filling and the edge of the pastry.

Brush the egg wash all along the edge of the pastry, bring the edges of the 

pastry together to form a pasty  shape and gently pinch the 
pastry together to form a secure seal.

Using a metal spatula, place all the pasties on an oiled baking tray. 

Brush each pasty with the egg wash and sprinkle with the celery seeds.

Place the pasties in the pre heated oven for 
20 - 25 mins or until the pastry is cooked and golden brown.

When cooked, remove from the oven and place on a cooling rack.

Soups and starters

Quiches and pate's

Salmon recipes