Summary of "TRADITIONAL BELFAST Pastie, a popular NORTHERN IRISH snack"
Presenter / Channel
Rick (YouTube cooking video) makes Belfast Pastie / Belfast Patty (Northern Irish chip shop snack), specifically the meat + onion + potato version.
Ingredients (with quantities / substitutions mentioned)
Filling
- Minced pork (amount not specified; “regular mince pork”)
- Potatoes: “a couple” (grated)
- Onion: “some” (diced)
- Allspice: ½ teaspoon
- Salt (to taste)
- Black pepper (to taste)
Batter (simple)
- Self-raising flour
- Water: added until you reach a thick batter (exact amount not given)
Serving
- Fresh chips
- Salt and vinegar (optional, traditional)
- Ketchup (optional)
- Mushy peas (recommended on top)
Chef note: He says it “could probably do with some corn flour,” but he “better not deviate too much from the recipe,” so it’s not used.
Equipment / Prep
- Grater (for potatoes)
- Bowl (mix filling)
- Tray (to hold formed patties)
- Fridge (to cool patties so they firm up)
- Mixing/dipping tools for batter
- Frying setup (oil heated to 180°C)
- Kitchen towel (for resting after frying)
- Serving rack note: chip shops rest patties on a rack; the chef uses a kitchen towel.
Method (step-by-step)
1) Make the filling
- Grate potatoes and dice onion.
- In a bowl, combine:
- minced pork + diced onion + grated potato
- ½ tsp allspice
- salt + black pepper
- Mix thoroughly with your hands (“give it a bit of a pounding”) until incorporated.
Chef cue/tip: The mix is “quite loose.” Corn flour might help bind, but he doesn’t change the recipe.
2) Form patties
- Scoop and shape into small hamburger-sized balls, roughly similar size.
- Place patties on a tray.
- Because the mixture is loose (and batter dipping may be difficult), chill in the fridge so they solidify.
3) Make the batter
- Prepare a simple batter:
- self-raising flour + water
- add water until it becomes thick (no exact measurement given)
4) Dip + fry
- Take a chilled patty and squash into a burger shape about ~1 cm thick.
- Dip the patty into the thick batter; shake off excess.
- Fry at 180°C for 5–7 minutes.
- Turn over if you can partway through for even cooking and a golden color.
- Aim for golden batter with the inside fully cooked.
Chef explanation: Potato starch helps bind the meat and onions and helps the patty stick together.
5) Rest + serve
- Remove to a kitchen towel to rest (chip shops rest on a rack).
- Serve immediately with:
- fresh chips
- salt and vinegar or ketchup
- mushy peas (as shown in the video)
Timing Summary
- Filling mixing/forming: no specific time given
- Chilling: until firm enough to dip (exact time not given)
- Frying: 5–7 minutes at 180°C
- Resting: on kitchen towel after frying
Chef Tips / Common Issues Mentioned
- Mixture may be loose: corn flour is considered but not added; chilling makes dipping easier.
- Thickness matters: target ~1 cm thick.
- Don’t overcomplicate batter: “bog standard batter” that “will do the job.”
- Rest correctly: towel vs rack note; warns not to leave them uncovered too long while hot (“that’ll burn eventually”).
Variations Discussed
- Other Belfast patty recipes exist, including versions using potato and onion.
- This video specifically makes the meat version with onion and potato.
Plating / Serving Suggestion
- Pile Belfast patties with fresh chips, add mushy peas, and top with salt & vinegar or ketchup.
Referenced Sources
None explicitly mentioned in the subtitles.
Category
Cooking
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