Treats & Ting’s Emma-Louise Stewart shares her favourite recipes
When the nights are darker and there’s an autumnal chill, I feel like nice comfort food. Here’s a spin on a Caribbean pasty (not patty), a traditional Cornish pasty with a Jamaican filling of ackee and saltfish. You can buy pastry ready to go, but I like to make my own.
Ingredients
225g plain flour
250g salted butter
150g ice-cold water
1/2 tsp salt
1 tsp all purpose seasoning
1 large egg beaten
340g tin of ackee, drained
500g skinless and boneless salt fish
6 medium tomatoes
1 large onion
2 peppers (red, yellow or green)
1 tbsp dried thyme, 1 tbsp mixed herbs, 1 tbsp black pepper
Method
Pastry
Combine flour and all purpose seasoning
Cut the butter into small cubes and mix into the dough until all cubes are fully coated
Pour ice-cold water in and mix, then knead into a rough dough
Roll into a sausage shape, cut into four equal portions and place in fridge
Filling
Pre-heat oven to 200° C
Soak the salt fish fillets in boiling water for 10 mins, rinse and repeat twice
Chop the peppers, tomatoes and onion
Fry onions until golden, add peppers and cook for 3 mins
Add the tomatoes and season with the pepper, thyme, mixed herbs and all purpose seasoning
Simmer for 10 mins and stir in the ackee
Add the flaked fish, simmer and stir for 5 mins then remove from heat and rest
Roll the pastry out into the size of a small plate (at least 2mm thick)
Spoon 3 tbsps of filling into the centre, shape and pinch edges to form the crust
Glaze the pasty lightly with egg
Grease a baking tray and cook until golden brown (20-25mins)
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