Monday, 14 May 2012

Full English Breakfast Pasties

For the Six Nations rugby tournament this year, O2 sent me a couple of pies from Pieminster to celebrate, as part of their O2 Rewards scheme. We wolfed them down, while watching the match, and ever since then, I've been intrigued by the thought of filling a pie or pasty with the ingredients from a full English breakfast. It took me a while (the tournament was back in February) but I eventually did it.



There's sausage, black pudding, baked beans, smoked bacon, mushrooms and smoked cheddar in there. There are no eggs - unless you're counting the egg wash which went over the top - because I just felt it didn't need it; the pasty was already very rich. These are really very easy to make, especially if you use ready-made shortcrust pastry (although it would be even better if you made your own) and I usually have most of the ingredients in the fridge so no special shopping is required.

Here's how I made them:

Full English Breakfast Pasties
Makes 5-6

Ingredients
  • 1 x 400g tin baked beans (reduced salt ones if possible)
  • 100ml vegetable stock
  • 100g smoked cheddar (I used Applewood), grated
  • 100g chestnut mushrooms, stalks trimmed and mushrooms sliced
  • 5 good-quality pork sausages
  • 3 rashers smoked streaky bacon, rind removed and rashers chopped
  • 100g black pudding, diced into small squares
  • 1 x block of shortcrust pastry
  • 1 egg, beaten
Method
  1. Preheat your oven to 180C and line two baking trays with a sheet of greaseproof paper.
  2. Measure out the 100ml vegetable stock in a glass measuring jug. Tip half of the tin of beans into it, and blitz with a blender until smooth. Tip in the rest of the beans and stir in the grated cheese. Put to one side.
  3. Chop the bacon and fry in a dry frying pan until crisp. Squeeze the sausages out of their skins and add to the bacon, breaking it up into small chunks with the spoon or spatula you are stirring with. Tip in the mushrooms and the black pudding pieces and gently fry for about 3-4 minutes.
  4. Tip the liquid into the measuring jug and stir well. Leave to bubble for another couple of minutes and take off the heat.
  5. Dust a work surface with flour and roll out the pastry to a thickness of around 3-4mm. Take a spoonful of the meaty mixture and fill one half of the pastry circle. Dip a finger in a mug of cold water and run it around the outside of the circle, folding it to make a semi-circle shape. Press the prongs of a fork around to seal, and carefully lift onto the baking tray. Brush with the beaten egg, and make a hole in the top of the pasty with a fork. Repeat for all the other pasties.
  6. Bake, until the contents are bubbling and piping hot and the pastry is golden - about 25 minutes.


What do you reckon? Not just for breakfast, eh?


Full English Breakfast

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