Ulster Pasties is a traditional Northern Irish recipe for a classic chip shop staple of a deep fried pasty made from a blend of potato and sausage meat bound with egg. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Ulster Pasties.
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A pastie in this instance is a large to medium-sized battered deep-fried round of minced meat and vegetables common to Northern Ireland. Generally served with chips to form a 'pastie supper' (where 'supper' in Northern Irish chip shops means something served with chips), or in a white roll as a 'pastie bap' or 'pastie burger'. It's a common staple in most fish and chip shops in the country.
Ingredients
For the pasty mixture:
200g cold mashed potatoes
200g pork sausage meat
1 egg
salt and freshly-ground black pepper
For the batter:
100g flour
1 egg
80ml milk
oil for frying
Method:
Combine the cold mashed potatoes, sausage meat and egg in a bowl. Season to taste with salt and freshly-ground black pepper the mix thoroughly to combine.
For the batter, sift the flour into a large bowl then beat in the milk and egg. Continue whisking until the batter mixture is smooth and full of bubbles.
Heat a generous amount of frying oil in a wok or deep pan. Heat the oil to 180–190°C.
Divide the meat mixture into four equal portions and shape into thick patties.
Dip in the batter to coat then immediately drop in the hot oil. Fry for about 5–7 mins until golden brown.
