Belfast Pastie
Pork mince, potato and onion covered in a batter and fried
Equipment
- 1 Fryer (A deep pot or pan can also work)
- 2 Mixing Bowl (You can also just wash one and re-use)
- 1 Dinner Plate
- 1 Set of Tongs
- 1 Spoon (For mixing)
Ingredients
- 3 liters Vegetable or Sunflower Oil
- 500 g Pork Mince
- 500 g Potatoes (Grated)
- 1 medium Onion (Sliced finely)
- 2 tsp Salt (Extra for topping at the end)
- 2 tsp Black Pepper (Extra for topping at the end)
- 1 tsp All Spice
- 175 g Self Raising Flour (Can use all purpose but need to include baking powder)
- 25 g Corn Starch
- 1 bottle Fizzy Water
Instructions
- In a large mixing bowl, grate two potatoes.
- Dice the onion into small slices and add to the bowl.
- Add the pork mince to the bowl.
- Finally, add the seasoning of salt, black pepper and all spice.
- Use your hands to combine the mixture together.
- Scoop out a handful and shape into burger patty size placing on a tray and repeat until all the mixture is used.
- Place the tray in the fridge to firm up for about 30mins.
- Pour 3 liters of oil into the deep fat fryer and heat up to 180°C/356°F.
- While the oil is heating, mix the flour, corn starch, salt, pepper in a large mixing bowl.
- Gradually add the fizzy water while mixing until mixture is of a cream consistency.
- Take the pasties out of the fridge and dunk in the batter.
- Once the oil is up to temperature, place the pastie slowly in and away from you to avoid any oil splashes.
- Fry for about 3 mins and then flip the pastie with tongs or similar.
- Cook for another 3 or until golden brown.
- Once time is up, shake off any excess oil and rest on kitchen paper on a plate and pat dry.
- Add additional salt and pepper.
- Enjoy!