The Wild Boar Mince Pasties recipe is a culinary journey that blends tradition with innovation, showcasing a rich, gamey twist on the classic Cornish pasty. In British cuisine, the pasty holds a revered place in history, particularly associated with Cornwall. This iconic handheld pastry was historically favored by miners in the 19th century, who appreciated its practicality as a portable, hearty meal. With its characteristic semi-circular shape and crimped edges, the pasty has been an emblem of British heritage for centuries. This recipe takes inspiration from the Cornish pasty’s enduring simplicity but elevates it to a more refined and gourmet level using the unique flavor of wild boar.
The use of wild boar mince as the centerpiece of this dish is both deliberate and meaningful. Wild boar is a protein packed with robust, earthy flavors that set it apart from conventional meats like pork or beef. Its lean texture and gamey richness evoke a sense of rustic countryside living, complementing the hearty and comforting nature of the pasty. For those seeking more conscious eating, wild boar—a free-ranging animal—represents a sustainable and eco-friendly meat choice that aligns with farm-to-table trends.
The filling, a mélange of wild boar mince, sweet onions, garlic, thyme, smoked paprika, and Worcestershire sauce, is bolstered by simple yet effective root vegetables like Russet potatoes and carrots. This combination brings balance to the filling, softening the intensity of the wild boar and ensuring texture variety with tender bites of vegetables. Smoked paprika subtly enhances the mixture with a smoked, slightly spicy undertone, while fresh thyme lends herbal brightness to the ensemble. Together, these ingredients deliver a filling that embodies depth, warmth, and complexity without overshadowing the wild boar’s natural flavors.
But what would a pasty be without its dough? The recipe’s pastry is crafted to perfection with a buttery, golden, flaky texture encasing the flavorful filling. Borrowing from traditional shortcrust pastry methods, it incorporates cold butter and a touch of ice water to achieve a melt-in-your-mouth consistency. This simplicity in preparation ensures the pastry remains light and highlights the heartiness of the inner ingredients.
The egg wash adds the finishing touch, creating a glossy, golden-brown exterior as the pasties bake to perfection in the oven. The crimping of the pastry edges not only seals the filling but also harkens back to the craftsmanship of Cornwall’s traditional pasties.
This recipe is ideally suited for a cozy lunch, a convenient picnic meal, or even an indulgent dinner with a side salad and glass of red wine. It brings together the best of old-world charm and modern culinary creativity.
For adventurous cooks and foodies, Wild Boar Mince Pasties open the door to discovering a deeper appreciation for game meats and their versatility in classic dishes. The recipe pays homage to its Cornish roots while carving a unique identity that celebrates British tradition and contemporary innovation in one delicious bite.
Wild Boar Mince Pasties
Ingredients
Mince Filling
- 500 grams wild boar mince - preferably organic, from a trusted source
- 1 cup sweet onions - finely chopped
2 cloves garlic - minced
1 teaspoon thyme - leaves, fresh
1 teaspoon smoked paprika
½ teaspoon ground black pepper - freshly ground
1 teaspoon salt - to taste
1 cup Russet potatoes - peeled and diced small
½ cup carrots - peeled and grated
1 tablespoon Worcestershire sauce
Pastry
2 cups all purpose flour (plain flour Australia and UK) - plus more for dusting- ½ teaspoon salt
140 grams butter - unsalted, cold and cubed- ¼ cup ice water - more as needed
Egg Wash
1 large egg - beaten
Instructions
- Begin by preparing the filling. In a large skillet over medium heat, add wild boar mince. Cook until golden brown, stirring occasionally.
- Add the sweet onions and cook until translucent, about 3 minutes. Stir in the garlic, thyme, smoked paprika, and black pepper, cooking until fragrant.
- Mix in the diced potatoes and grated carrots, cooking for 5 minutes until slightly softened. Add a splash of Worcestershire sauce and season with salt to taste. Set aside to cool.
- For the pastry, combine flour and salt in a large bowl. Add the cubed cold butter and rub between your fingers until it resembles coarse crumbs.
- Slowly incorporate the ice water a tablespoon at a time, mixing until dough just holds together. Form into a disk, wrap in cling film, and refrigerate for at least 30 minutes.
- Preheat the oven to 200°C (390°F).
- Roll out the pastry on a floured surface to about 1/8-inch thick. Cut into four 7-inch rounds.
- Place a generous amount of filling on one half of each pastry round. Brush the edges with water, fold to enclose filling, and crimp edges to seal.
- Transfer the pasties to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake for 25 minutes or until pastries are a rich golden brown. Let cool on a wire rack before serving.
