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autumn 2010

This is not a Cornish Pasty. For starters it wasn't made in Cornwall and through my extensive research into pasties I have also discovered that although Cornwall is right by the sea and has a huge fishing industry, fish has never been regarded as an appropriate pasty filling.

Apparently Cornish fishermen will actually refuse to take a pasty, filled with fish or otherwise, on board their vessel when they set out to sea, as they believe it will bring them bad luck.

Well I reckon these Cornish guys don't know what they're missing out on. This more creative spicy Thai Curry fish pasty is a treat to be sure!

I use a lighter flakier pastry compared to the Classic Pasty and cook them for a shorter period to ensure the fish is not overcooked. I also serve them with a little creamy yoghurt and cucumber dip to cool the palate.

  • Thai Red Curried Fish Pasties
  • For the pastry:
  • 2 cups of plain all purpose flour
  • 125 grams of butter
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup of cold milk
  • 1 teaspoon of white vinegar
  • For the filling:
  • 2 tablespoon of Thai Red Curry Paste
  • ½ cup of tomato purée
  • 500 grams of firm white fish fillets, I used Tarakihi which is similar to Ocean Breem
  • 2 large baking potatoes, parboiled, grated
  • freshly ground sea salt and black pepper
  • 1 egg, lightly beaten

  1. Scrub and wash the potatoes well and set in a saucepan of water to parboil or almost cook halfway for 6 to 8 minutes depending on their size.
  2. Drain and refresh under cold water.
  4. In a large bowl or food processor sift the flour, baking powder and salt.
  5. Cut the cold butter into small cubes and rub into the flour with your hands or using the food processor, until it resembles course breadcrumbs.
  6. Make a well in the centre and add the milk mixed with vinegar to form a soft dough.
  7. Handle as little as possible while forming it together, as over handling causes pastry to be tough and hard once it's baked.
  8. Cover the dough in plastic and refrigerate for 30 minutes.
  10. Preheat the oven to 200°C (392°F)
  11. In a medium sized bowl mix the Thai Red curry paste with tomato purée.
  12. Slice the fish into small pieces approximately the same size.
  13. Grate the parboiled potatoes, discarding their skins.
  14. Toss the grated potato, salt and pepper and fish pieces through the tomato curry paste and cover.
  16. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick.
  17. Cut 4 rounds, using a 12 cm (6½ inch) diameter plate as a guide.
  18. Arrange the filling evenly in the centre of each round and brush a little of the egg on one edge.
  19. Lift the opposite edges together to seal the pasty.
  20. Fold and pinch at regular intervals along the edge to form a neat crimp.
  21. Brush each pasty with egg to glaze and place on a baking tray.
  22. Bake for 25 to 30 minutes, until golden and cooked through.

Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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