Irish Pastie
The Irish pastie is a battered, deep-fried patty of spiced meat and potato, and it is a staple of Northern Irish chip shops that is rarely found anywhere else. It has nothing to do with the Cornish pasty. Coriander and nutmeg give the savory filling a warm background note, and the fish batter turns crisp and golden around it. Make it at home and serve it with chips.
Instructions
Cook the ground meat and drain off the fat, then let it cool a little. Boil the potatoes, mash them, and let them cool completely. Sauté the diced onion until soft.
In a large bowl, combine the meat, breadcrumbs, onion, parsley, salt, pepper, Worcestershire sauce, cold water, coriander, nutmeg and mashed potato. Mix until the ingredients are evenly spread through the mixture.
Shape the mixture into flat discs about 3 inches across. Make a batch of fish batter and dip each disc so it is covered all over.
Heat oil to 375°F and deep-fry the coated discs until the batter is golden brown. Lift them out and serve hot with chips (French fries).
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