Pasties have historically formed a huge part of the British food culture. From the Forfar Bridie here in Scotland, to the Cornish Pasty of the South-West of England, local pasty recipes exist in many parts of the land. This, however, is not a traditional British pasty. This leg of pork and pineapple pasty also contains garlic and chilli, as well as a few other less than traditional ingredients, in the name of both exprimentation and variety. I came up with the idea this afternoon, cooked it tonight and thoroughly enjoyed it - I hope you will give it a try.
Ingredients
8oz puff pastry
8oz leg of pork (diced)
1/2 small white onion
1 slice of pineapple (canned in own juice)
1 garlic clove
1 small birds' eye red chilli
1 pint of fresh chicken stock
1 pint of apple cider
1 large floury potato
1 egg for glazing
Salt, white pepper and malt vinegar
1/2 tomato and sprig of basil for garnish (if desired)
Method
Add the diced leg of pork to a medium sized pot. Put on to a fairly high heat and seal the meat, stirring constantly with a wooden spoon. When the pork has turned white/opaque, add the finely sliced half onion and the finely chopped garlic clove and red chilli. Season with salt and white pepper. Stir well before pouring in the stock and cider. Increase the heat to achieve a boil then reduce the heat to simmer the mixture as gently as possible for one hour. Turn off the heat, cover and allow to cool for at least a further hour.
Put your oven on to preheat to 375F/190C/Gas Mark 5.
Use a slotted spoon to remove the pork and other solid ingredients to a small bowl. Roughly chop the pineapple ring and mix it in.
Lightly flour a clean and dry work surface. Roll out the puff pastry large enough that a 10" dinner plate may be used as a template to cut a circle. Carefully fill half of the pastry with the pork and pineapple mixture, leaving a gap of approximately 1" around the edge.
Break the egg in to a small bowl and lightly beat. Use a pastry brush to dampen the half circle border of the pastry around the pork and pineapple. Fold the other half of the pastry over the meat and crimp carefully around the edges to seal. Make two or three slits in the top to allow steam to escape during cooking. Grease a baking tray with butter and place the pasty on to it before glazing liberally with more beaten egg. Bake for 35 to 40 minutes until golden.
When the pasty is in the oven, peel the potato and slice and chop in to French fry sticks. Deep fry in oil for four minutes. Remove and drain on kitchen towel. Cover and leave to cool.
Take the cooked pasty from the oven and leave to rest for ten minutes. While the pasty is resting, fry the French fries for a further five or six minutes until crisp and golden. Drain again on fresh kitchen towel and season with salt, white pepper and malt vinegar.
Plate the pork and pineapple pasty. Slice the tomato and add alongside, along with the basil sprig. Add the French fries and serve.
