Nick Hodges, executive chef at The Greenbank Hotel in Falmouth, shares his recipe for breakfast pasties
www.greenbank-hotel.co.uk
Makes 2
Oven temp 180° / gas 4
For the filling
- Potatoes 100g, peeled and diced
- Onion ½, peeled and diced
- Leftover cooked bacon and sausages, sliced
- Leftover cooked tomatoes, sliced
- Egg 1
- Salt and pepper
For the pastry
- Plain flour 250g
- Butter 125g
- Milk a splash
- Salt a pinch
- Preheat the oven to 180° / gas 4.
- For the breakfast pasties filling: place all the ingredients in a large bowl and season well. Mix to combine.
- For the pastry: in another bowl, rub together the butter and flour until it forms a light crumb. Slowly add the milk, then season. Bring the pastry together to form a dough, being careful not to overwork.
- Divide the pastry into two balls. On a floured surface, press the balls into round disks and then roll out into a circles around 0.5 cm thick.
- Place half the filling just off the centre of each circle, leaving an inch gap around the edges to allow room for the crimp. Brush the edges with milk, then fold over to form a ‘D’ shape.
- To crimp: at the top of the ‘D’, pinch the pastry lightly between your forefinger and thumb, then twist and turn. Repeat this until you have a knot-style twist running from end to end.
- Place the pasty on a tray lined with greaseproof paper. Brush with milk and cook for 45 minutes to an hour until golden brown.
- Leave to cool for 15 minutes before tucking in.
Love Nick’s breakfast pasties? Find more recipes from Nick here.
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You will need
For the filling
- Potatoes 100g, peeled and diced
- Onion ½, peeled and diced
- Leftover cooked bacon and sausages, sliced
- Leftover cooked tomatoes, sliced
- Egg 1
- Salt and pepper
For the pastry
- Plain flour 250g
- Butter 125g
- Milk a splash
- Salt a pinch
Method
- Preheat the oven to 180° / gas 4.
- For the breakfast pasties filling: place all the ingredients in a large bowl and season well. Mix to combine.
- For the pastry: in another bowl, rub together the butter and flour until it forms a light crumb. Slowly add the milk, then season. Bring the pastry together to form a dough, being careful not to overwork.
- Divide the pastry into two balls. On a floured surface, press the balls into round disks and then roll out into a circles around 0.5 cm thick.
- Place half the filling just off the centre of each circle, leaving an inch gap around the edges to allow room for the crimp. Brush the edges with milk, then fold over to form a ‘D’ shape.
- To crimp: at the top of the ‘D’, pinch the pastry lightly between your forefinger and thumb, then twist and turn. Repeat this until you have a knot-style twist running from end to end.
- Place the pasty on a tray lined with greaseproof paper. Brush with milk and cook for 45 minutes to an hour until golden brown.
- Leave to cool for 15 minutes before tucking in.
Love Nick’s breakfast pasties? Find more recipes from Nick here.
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