Belfast pastie - Pork mince, onion and potato fried in a simple batter.

beef

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in calories.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry dough

Whole wheat adds fiber while store-bought saves time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes are more nutritious, while hash browns are convenient.

Wash, peel, and grate the potatoes into a bowl.

Dice the onion finely and add it to the bowl with the grated potatoes.

Add 500 g of pork mince, 1.5 teaspoons of salt, 1 teaspoon of black pepper, and 0.5 teaspoons of allspice to the bowl.

Mix everything together with your hands until combined.

Cover the mixture in cling film and refrigerate for about 30 minutes.

In a separate bowl, combine 175 g of self-raising flour and 25 g of cornstarch.

Add salt and pepper to the flour mixture.

Gradually mix in fizzy water until the batter reaches a thick consistency, similar to cream.

Take the mixture out of the fridge and flatten it to about 1 cm thick.

Dunk the flattened mixture into the batter and drain off any excess.

Heat vegetable oil in a fryer to about 180°C (or set to 170°C if your fryer is strong).

Fry the pasties for 5 to 7 minutes, flipping them after 3 minutes with tongs.

Shake off any excess oil and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens