Click on the image, above to submit to Pinterest.
Broccoli Pasty
Broccoli Pasty is a traditional English recipe (from Cornwall) for a classic pasty of parboiled broccoli florets baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Broccoli Pasty.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Vegetable RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
The relevant chapter being the one on
Pasties (With varies Fillings)
Boil broccoli until nearly cooked, but still quite firm, strain it and fill pasty in usual way, adding salt. Lambourne W.I.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
250g broccoli florets
salt and freshly-ground black pepper, to taste
Method:
Wash the broccoli and separate into florets. Bring a pan of water to a boil, add the broccoli and cook for about 8 minutes, or until tender but still crisp. Drain and set aside to cool.
Take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the filling mix over the uncovered half of pastry. Top with half the broccoli and season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the filling is piping hot and the pastry is firm and golden.
