Pilchard Pasties

Name: Pilchard Pasties
Yield: Serves 8
Cuisine: British
Ingredients: 1 clove garlic, crushed; 1 onion, finely chopped; 1 tbsp vegetable oil; 1 sweet potato (250-300 g / 9-10 oz); 1 x 400 g / 14 oz tin pilchards in tomato sauce; 1 x 400 g / 14 oz tin pilchards in tomato sauce; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tbsp cider vinegar; 1 pinch / 20-30 saffron strands; salt and a little cayenne to season; salt and a little cayenne to season; 3 tbsp raisins; 50 g / 2 oz / ⅓ cup pimento stuffed olives, sliced; a little beaten egg to glaze; 650 g / 1 lb 7 oz saffron rough puff pastry or 500 g / 1 lb 2 oz block pre-made puff pastry; 650 g / 1 lb 7 oz saffron rough puff pastry or 500 g / 1 lb 2 oz block pre-made puff pastry

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

‘It is said that the Devil has never crossed the Tamar into Cornwall, on account of the well-known habit of Cornish women of putting everything into a pasty, and that he was not sufficiently courageous to risk such a fate!’ Edith Martin includes a number of fillings in her Cornish recipe book (Cornish Recipes: Ancient and Modern, 1930) including a broccoli pasty, jam pasty and a star gazing pasty. The latter was a pilchard baked in a

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