Sprout Pasty

Brussels Sprout Pasty

With potato and leek

Potato and leek is such a winning combination. Starchy, earthy yet soft potatoes matched with a touch of floral acidity and zing from the leek, delicious. Both are willing companions. Brussels sprouts enhance this pairing by bringing their punchy backbone of flavour and delicious texture to tie everything together. 

Much of this recipe can be prepared ahead of time or made well in advance. I have used hot water crust pastry and gone for the traditional crimping, but puff pastry or shortcrust in any convenient shape will be just as delicious. 

Makes 4 large pasties
Preparation time: 40 minutes
Cooking time: 40 minutes

Pastry Ingredients:
500g strong white flour
2 eggs
250g butter (or lard or 50/50)
100g water
A three-finger pinch of salt

Filling Ingredients:
200g +/- potatoes such as Java
150g +/- leeks
150g +/- Brussels sprouts
4 cloves garlic
2 decent thumbs of butter
A couple of generous pinches of rosemary or thyme
Lots of black pepper
Shaved nutmeg
Sea salt flakes
200g hard cheese (optional)
1 beaten egg (for glaze so this is optional)

1.                Making hot water crust pastry is very straightforward. Melt the butter in the water over a low heat. While this is going on, rub the egg into the flour until there are not lumps, then season. Once melted turn up the heat and pour the just boiling liquid into the dry ingredients, and beat until there are no lumps and the mixture forms a dough. Stop before it gets greasy. Cut into 4 equal lumps and chill in the fridge.

Preheat the oven to 190°C

2.               The pastry needs to be cold which leaves time to make the filling. Melt the butter very gently so it does not liquify, then set aside. 

3.               Scrub and portion the potatoes along their length, then slice. These small slices will bind everything together as the pasty cooks. 

4.               Shred, wash and dry the leek, then trim the base and quarter the sprouts. Crush the garlic and chop the herbs, then mix all the filling ingredients in a bowl with the grated cheese if you choose to include cheese. Season well.

5.               For the hot water crust pastry, remove the four pieces from the fridge and form into a ball, then roll out evenly to about 3mm thick. This should give a disc roughly the size of a large starter plate. The same can be done with other pastry’s or choose a square/rectangle.

6.               Place a quarter of the filling in the middle of one half of the pastry, brush the boarder with egg glaze and cover with the other half of pastry, taking care to push out as much air as possible. Then crimp the edges however you wish. Fingers, a fork, pinching, twisting… anything that makes a good seal. Repeat with the rest of the filling and pastry.

7.               Brush with the beaten egg and bake until golden brown in the preheated oven for around 40 minutes. 

Serve with a winter mixed salad and you favourite dip, or chill and save for another time. 


Chef Notes:
1.                Let colour be your guide when it comes to cooking. Whichever pastry you choose, make sure it is a deep golden brown and there are no translucent patches before taking it out if the oven. 
2.               The key to sealing and crimping any filled pastry is to make sure the air has all been pushed out and that the pastry has not been stretched over the filling, but laid over. This limits the shrinkage or pulling away from the seam.