The Revamps: Mozzarella and Mustard Gammon Pasties

One of our favourite slow cooker recipes was the mozzarella and mustard gammon pie. It was so creamy and a great comfort food with the only down side being we didn’t have enough for fourths. We decided to give this a go in a pasty. There’s nothing I like more than a creamy chicken and mushroom pasty so I knew this had to be good.


For the pastry I did follow Jamie Oliver’s recipe but changed it slightly in true Megan style! I used 200g of butter instead of substituting some of the butter with lard. I followed his folding technique and the trick is to work fast and to have everything cold!

Ingredients:

For the pastry:

  • 200g of butter
  • 250g plain flour
  • 100ml of ice cold water
  • 1 egg (for egg wash)

For the filling:

  • 2 gammon steaks
  • 1 ball of mozzarella
  • 1 heaped tbs of wholegrain mustard
  • 25g of plain flour
  • 25g of butter
  • 500ml milk
  • 2 medium potatoes (mashed)
  • Extra milk and butter for mashed potatoes

Method

  1. Make the pastry with guidance from Jamie Oliver’s recipe. (Either use all butter like I did or some butter and some lard like Jamie did)
  2. Once the pastry is made keep in the fridge whilst the filling is being made.
  3. Add the milk 25g butter and 25g flour to a pan and mix well constantly until you have a nice white sauce.
  4. Add the mustard and mozzarella and mix.
  5. Cut up the gammon steaks into chunks and add in the sauce.
  6. Simmer the sauce for 15 minutes, or until the gammon is cooked.
  7. Boil the potatoes and once cooked mash them with some more milk and butter
  8. Roll out the pastry to about half a cm thick.
  9. Cut into rectangles (all together we got 8 rectangles making 4 pasties)
  10. On one triangle and the gammon filling and a bit of mash on top
  11. Add another rectangle on top and seal all the edges.
  12. Place on a baking tray.
  13. Once all the pasty are finished give them a good egg wash and bake in the oven for 15-20 minutes on 180 degrees.


These are great for lunch and to send yourself off to work or school with. Puff pastry is a tricky one to make so don’t let that put you off. If you’re not up for the challenge or time is not on your side, then definitely use shop brought puff pastry for this recipe. The flavours of the gammon, cheese and mustard will explode in your mouth. This is definitely an Aargan original and one that we are most definitely proud of!

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