The “Pork Mince and Red Leicester Pasty” is a delightful reinterpretation of a quintessential British classic. Rooted in the rich culinary traditions of the United Kingdom, pasties have long been associated with hearty meals designed to sustain workers throughout the day. Originating in Cornwall, the pasty was traditionally filled with robust ingredients like beef, potatoes, turnips, and onions, creating a portable and nourishing meal. Over the years, this humble dish has evolved, and its versatility has led to an array of modern variations—such as this recipe featuring pork mince and the uniquely British Red Leicester cheese.
At its heart, this pasty is a celebration of two iconic British ingredients. Pork mince, tender and juicy, forms the foundation of the filling. Seasoned with aromatic dried thyme, garlic, and a touch of black pepper, the meat brings a rustic warmth to the dish, reminiscent of the flavors found in countryside kitchens. The addition of finely grated “Red Leicester cheese” elevates the simple filling to new heights. Known for its striking orange hue and creamy, nutty flavor, Red Leicester is not only visually appealing but also melts beautifully when baked, lending a luxurious texture and a slightly tangy depth to complement the savory pork.
The choice of “shortcrust pastry” ensures the pasty remains light and flaky while robust enough to envelop the rich filling. Shortcrust pastry’s buttery texture is the perfect conduit for the dish’s combination of creamy, savory, and subtly earthy flavors. The egg wash applied before baking not only provides a golden, crisp finish but also delivers an inviting visual appeal, making these pasties ideal for serving guests or family.
What makes this particular recipe stand out is its simplicity and modern twist. Unlike some traditional pasty recipes that call for a multitude of steps and ingredients, this version is streamlined for both convenience and flavor, making it ideal for busy home cooks. It retains the essence of the English countryside while introducing a contemporary flavor profile. With a preparation time of just 30 minutes and a 25-minute bake time, the recipe ensures that satisfying pasties can be made fresh without hours in the kitchen.
The recipe also encourages versatility, welcoming optional modifications like a dash of cayenne pepper for heat or the addition of finely diced vegetables for an extra layer of nutrition. It’s perfect for lunches, whether packed into a picnic basket or paired with a crisp green salad on a cozy weeknight.
Beyond its practicality, the Pork Mince and Red Leicester Pasty pays homage to Britain’s enduring love for robust and comforting meals. It speaks to the nostalgia of warm, hearty food that wraps you in comfort—whether you’re enjoying it fresh from the oven on a chilly autumn evening or savoring it cold the next day. Serve these pasties with a side of pickled vegetables for a zingy contrast or alongside a simple tomato chutney to enhance the flavors. Either way, they’re sure to be a hit, bringing a taste of traditional British culinary heritage with a playful modern edge.
Pork Mince and Red Leicester Pasty
Ingredients
250 grams ground pork (minced pork) - Preferably from free-range pork for superior flavor- 100 grams Red Leicester cheese - Finely grated
- 1 small onion - Finely chopped
- 2 cloves garlic - Minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper - Freshly ground
- 500 grams shortcrust pastry - Ready-made, chilled for easy handling
- 1 large egg - Beaten, for egg wash
Instructions
- Preheat your oven to 200°C (392°F).
- In a large frying pan over medium heat, sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the pork mince to the pan, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Stir in thyme, salt, and black pepper, mixing well.
- Remove the pan from heat and allow the mixture to cool slightly, then fold in the grated Red Leicester cheese.
- Roll out the shortcrust pastry on a lightly floured surface to a thickness of about 2-3mm. Cut out 4 circles, each roughly 20cm in diameter.
- Spoon the pork mixture evenly onto one side of each pastry circle. Brush the edges with beaten egg, then fold the dough over, crimping the edges to seal the pasty.
- Transfer the pasties to a baking sheet lined with parchment paper. Glaze the tops with egg wash.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
