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Breakfast pasties

Planning a big brunch this weekend? Cook extra and put the leftovers to delicious use in these golden-crusted pasties
Breakfast pasties

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

 

  1. Preheat the oven to 180° / gas 4.
  2. For the breakfast pasties filling: place all the ingredients in a large bowl and season well. Mix to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the pasty on a tray lined with greaseproof paper. Brush with milk and cook for 45 minutes to an hour until golden brown.
  8. Leave to cool for 15 minutes before tucking in.

 

Love Nick’s breakfast pasties? Find more recipes from Nick here.

Supported by

Indy Cafe Cookbook Volume 2

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

  1. Preheat the oven to 180° / gas 4.
  2. For the breakfast pasties filling: place all the ingredients in a large bowl and season well. Mix to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the pasty on a tray lined with greaseproof paper. Brush with milk and cook for 45 minutes to an hour until golden brown.
  8. Leave to cool for 15 minutes before tucking in.

 

Love Nick’s breakfast pasties? Find more recipes from Nick here.

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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

 

  1. Preheat the oven to 180° / gas 4.
  2. For the breakfast pasties filling: place all the ingredients in a large bowl and season well. Mix to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the pasty on a tray lined with greaseproof paper. Brush with milk and cook for 45 minutes to an hour until golden brown.
  8. Leave to cool for 15 minutes before tucking in.

 

Love Nick’s breakfast pasties? Find more recipes from Nick here.

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