Potato Pasty
5 personsIngredients
Directions
Prepare the filling
Place the meat, cut into small pieces, at the bottom of the pan; season with pepper and salt, and add the gravy and butter, broken into small pieces.
Top and bake
Put on the perforated plate, with its valve-pipe screwed on, and fill the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner.
Bake carefully until the potatoes are covered with a delicate brown crust, retaining all the savoury steam rising from the meat.
Serve
Serve immediately from the oven, with a napkin folded round it.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Mashed potatoes form the top crust, which browns in the oven while sealing in steam.
- Meat (in the method)
- Meat forms the savoury base of the pasty, releasing steam and flavour as it cooks.
- Butter (in the method)
- Butter adds richness and fat, carrying flavour through the filling and browning the surface.
The step that matters
Bake carefully until the potatoes are covered with a delicate brown crust. Browning the potato top needs gentle, steady heat. Too hot and the surface scorches before the filling heats through; too cool and it stays pale and soft. The crust also seals in the meat's steam, which keeps the filling moist and savoury.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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