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Herring Pasty

Herring Pasty is a traditional English recipe (from Cornwall) for a classic pasty of boiled herring and parsley in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Herring Pasty.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

2

Rating:

Tags : Herb 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)

Allow one or two herring to each pasty, and clean and boil them in the usual way. Then remove skin and bones, and lay on pastry; fill up with washed parsley, and add pepper and salt. Finish as above.

Modern Redaction

Ingredients:

pastry for pasties

For the Filling:
4 herring, cleaned and scaled
1 bunch parsley, washed and chopped
salt and freshly-ground black pepper, to taste

Method:

Clean and scale the herring. Bring a pan of water to a boil, add the herring and cook for about 25 minutes, or until cooked through. Remove the herring from the water and set aside until cool enough to handle. Remove the skin and bones from the fish then flake the flesh.

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 herring and half the parsley then 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 40 minutes, or until the filling is piping hot and the pastry is firm and golden.