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

1. Grate potatoes and dice onion.
2. In a bowl, combine:
   • minced pork + diced onion + grated potato
   • ½ tsp allspice
   • salt + black pepper
3. 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

1. Scoop and shape into small hamburger-sized balls, roughly similar size.
2. Place patties on a tray.
3. Because the mixture is loose (and batter dipping may be difficult), chill in the fridge so they solidify.

3) Make the batter

1. Prepare a simple batter:
   • self-raising flour + water
   • add water until it becomes thick (no exact measurement given)

4) Dip + fry

1. Take a chilled patty and squash into a burger shape about ~1 cm thick.
2. Dip the patty into the thick batter; shake off excess.
3. Fry at 180°C for 5–7 minutes.
4. Turn over if you can partway through for even cooking and a golden color.
5. 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

1. Remove to a kitchen towel to rest (chip shops rest on a rack).
2. 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.