Jersey Royal Cornish Pasty Compressed

Ingredients

Pasty

1 tbsp olive oil
2 medium onions, peeled and sliced
200g strong cheddar cheese, grated
200g cooked Jersey Royals, cut into 2cm chunks
300g Jimmy's Farm sausages, cut half lengthways then into 4
6-8 sage leaves, finely chopped
3 sprigs of fresh thyme, leaves only
1 tbsp of wholegrain mustard
1 tsp sea salt
1 tsp coarse black pepper
If using shop bought pastry, you will need 3 x 320g ready roll shortcrust pastry.

Quick Tomato Jam

280g jar of sunblush or semi dried tomatoes, drained and finely chopped (reserve 1tbsp of oil)
1 clove of garlic, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 large red onion, peeled and finely chopped
225g can chopped tomatoes
350g soft brown sugar
125ml balsamic vinegar

 

Jersey Royal Recipes

Jersey Royal Pasty with Quick Tomato Jam

Method

Pasty

  • Preheat the oven to 200°C/180°C fan.
  • Heat the oil in a medium frying pan.  Add the onions and cook for 8-10 minutes until softened but not browned. Allow to cool. 
  •  Mix the cooled onions in a large mixing bowl with the remaining ingredients.
  • Dust the work surface with a little flour and roll the pastry to ½ cm thick. Using a 20cm plate, cut discs of pastry and spoon the filling in a line down the centre of each pastry disc.
  • Brush the edge of the pastry with a little beaten egg. Pull the edges of the pastry up and press together well to seal. Crimp the edge by placing the thumb and forefinger of one hand on one side of the edge, then press into this using the forefinger on your other hand. Crimp down the edge to securely encase the filling. 
  • Place the pasties evenly spaced apart onto a parchment paper lined baking sheet and brush with beaten egg. Bake for 25-30 minutes, until golden-brown.
  •  Serve with the quick tomato jam (below).

Quick Tomato Jam

  • Heat the reserved oil in a medium saucepan and add the onion. Cook for 5-6 minutes until softened slightly.
  • Add the remaining ingredients and bring to the boil, then reduce the heat to a simmer.  Allow to cook for 10-15 minutes, stirring occasionally until the jam becomes sticky and most of the liquid has evaporated.
  • Store in sterilised jars, leave to cool before transferring to the fridge, it will keep for 3 months - but must be refrigerated once opened.