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