Wild Boar Mince Pasties
Discover the rustic elegance of Wild Boar Mince Pasties, a modern twist on a beloved traditional dish. Infused with earthy flavors and enveloped in a flaky pastry, these pasties capture the essence of hearty, comfort food while paying homage to their British culinary roots. Ideal for those seeking a unique, satisfying dining experience.
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.
Notes
For a richer filling, consider adding a tablespoon of red wine to the mixture before cooking the vegetables. If wild boar is unavailable, ethically sourced pork can be a substitute.
Nutrition
Calories: 706kcalCarbohydrates: 61gProtein: 37gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 122mgSodium: 1189mgPotassium: 406mgFiber: 3gSugar: 4gVitamin A: 3891IUVitamin C: 7mgCalcium: 70mgIron: 4mg
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