Aussie Gold Pasty
Background and History
The Aussie Gold Pasty is a delightful twist on the classic Cornish pasty, reflecting the rich culinary heritage of Australia. Originating from the mining town of Bendigo during the gold rush era, this savory pastry was a staple for miners seeking a hearty and portable meal. Packaged in a golden crust, the pasty was easy to transport and perfect for a lunch break deep in the gold fields. Over the years, the recipe has evolved, incorporating ingredients native to the region, making it a unique Australian delicacy.
Ingredients
- Flour - 2 cups
- Butter - 1/2 cup, chilled and diced
- Water - 6 tablespoons, ice-cold
- Potatoes - 2 large, diced
- Swede - 1 small, diced
- Onion - 1, finely chopped
- Beef - 500g, minced
- Pepper - 1 teaspoon
- Salt - 1 teaspoon
- Thyme - 1 teaspoon, dried
- Egg - 1, beaten (for glazing)
Preparation
Making the Dough
To start, create the pastry dough, which forms the essential base of your pasty. In a large mixing bowl, combine the flour and a pinch of salt. Gradually integrate the chilled butter into the flour until the mixture resembles fine breadcrumbs. Slowly add the water bit by bit, continuously mixing, until a dough forms. Knead the dough gently on a lightly floured surface until smooth. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
Preparing the Filling
While the dough is chilling, prepare the savory filling. In a medium bowl, combine the diced potatoes, swede, chopped onion, and minced beef. Season with pepper, salt, and thyme. Mix thoroughly to evenly distribute the seasonings throughout the mixture.
Cooking Process
Assembling the Pasties
Preheat your oven to 220°C (428°F). Retrieve the chilled dough from the fridge and divide it into six equal portions. On a lightly floured surface, roll out each piece into a circle about 15cm in diameter. Place a generous portion of the filling mixture onto one half of each circle, leaving a clean border around the edge. Gently fold the dough over the filling to form a semi-circle, pressing the edges firmly together to seal. Crimp the edges with your fingers or a fork to create a decorative finish.
Baking the Pasties
Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 20 minutes before reducing the temperature to 180°C (356°F) and continue baking for another 20-25 minutes until the crust is crisp and golden.
If needed, set a cooking timer to ensure precise baking times.
How to Enjoy
The Aussie Gold Pasty is best enjoyed fresh out of the oven while the crust is still crisp and warm. These pasties make for a fantastic picnic food, offering not only a meal rich in history but a taste of Australia’s own culinary identity. Serve with a side of salad or simply enjoy as is for a hearty snack. Pair with a cup of billy tea or your favorite Australian brew for the complete experience.