{"id":56361,"date":"2025-11-14T10:03:44","date_gmt":"2025-11-14T10:03:44","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=56361"},"modified":"2025-11-17T16:22:50","modified_gmt":"2025-11-17T16:22:50","slug":"black-garlic-pasties","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-pasties\/","title":{"rendered":"Black Garlic Pasties"},"content":{"rendered":"\t\t

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Black Garlic Pasties<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A delicious lunch or portable snack – BGK\u2019s old-fashioned beef and vegetable pasties with a modern Black Garlic spin. Black Garlic has a way of integrating the flavours and bringing out the best of the ingredients in these moreish pasties.<\/p>
Black Garlic Kitchen Garden showcase winter vegetables \u2013 swede, potatoes and onions.<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>40 mins + chilling | Cook: <\/b>50 mins | Makes:<\/strong> 6<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
For the Pastry<\/strong><\/p>
500g strong bread flour<\/li>
1 tsp table salt<\/li>
120g lard \u2013 fridge cold, cut into cubes<\/li>
125g butter \u2013 fridge cold, cut into cubes<\/li>
175ml fridge cold water<\/li><\/ul>
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For the Filling<\/strong><\/p>
400g beef skirt \u2013 sliced across the grain and cut into small 1 cm pieces<\/li>
100g onion \u2013 peeled and cut into small 1cm pieces<\/li>
250g potato \u2013 peeled and cut into small 1cm pieces<\/li>
150g swede \u2013 peeled and cut into small 1cm pieces<\/li>
1\u00bd tsp table salt<\/li>
2 tsp freshly ground black pepper<\/li><\/ul>
Strong bread flour for dusting<\/li>
12 cloves Black Garlic<\/strong><\/a><\/span> – chopped<\/li>
Black pepper for grinding<\/li>
1 egg \u2013 beaten<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>\n
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Start by making the pastry \u2013 place the flour, salt, lard and butter into the bowl of a food processor and pulse to form crumbs. Gradually add the cold water so that the mixture comes together. Shape the pastry dough into a ball. Wrap the pastry in cling film. Place in the refrigerator to rest and chill for 3 hours<\/strong>. Alternatively, to make by hand, add the flour and salt to a large mixing bowl. Rub the lard and butter into the flour until it resembles breadcrumbs. Add the cold water and knead the mixture together until the pastry is elastic. Shape the pastry dough into a ball. Wrap the pastry in cling film. Place in the refrigerator to rest and chill for 3 hours.<\/li>\n
Place the meat and vegetables into a bowl. Add the seasoning. Stir to combine and set aside.<\/li>\n
Meanwhile, divide the pastry in two. Roll one half of the pastry onto a lightly floured clean work surface, to a thickness of approximately 3mm. Cut the pastry into 3 circles, 20cm in diameter \u2013 a side plate is an ideal size to use as a template. Transfer each pastry circle to a non-stick baking sheet. Repeat with the remaining half of the pastry.<\/li>\n
Spoon equal amounts of the meat mixture into the bottom half of each pastry circle. Divide the chopped Black Garlic Cloves equally amongst the pastry circles. Add a grinding of black pepper on each one.<\/li>\n
Lightly brush the edge of each pastry circle with beaten egg. Bring the edges together over the top of the filling and press together. Fold the edge of the pastry over slightly to completely seal the pasty. Brush the top of each pasty with beaten egg.<\/li>\n
Transfer the baking sheet to the refrigerator to rest and chill the pasties for 30 minutes.<\/li>\n
Preheat the oven to 200C\/180 fan\/ Gas6.<\/li>\n
Bake the pasties for 50 minutes, turning the baking sheet around after 25 minutes so the pasties brown evenly.<\/li>\n
Remove from the oven.<\/li>\n<\/ul>\n
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To Serve:<\/strong> serve warm accompanied with BGK\u2019s Spiced Tomato Chutney<\/u><\/a><\/span><\/strong> or BGK’s Spicy Gooseberry Chutney<\/u><\/a><\/span><\/strong>. Or serve cold as a portable lunch.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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