Scotch Pasty is something that I hadn’t tried before. In fact I hadn’t even heard of Scotch Pasty until a YouTube viewer mentioned it. So I did a bit of searching on the internet and found a recipe from HERE.
Basically the recipe is for scone like mixture that is divided into four parts and flattened, then some jam is put on two parts and is then covered by the other two parts to create two round discs which have jam in the middle. After baking the top is covered in icing and some coconut.
Although the recipe below indicates making two Scotch Pasties, about the size of a side plate the same mixture can also be used to make one very large one, about the size of a dinner plate.
I was very pleased with the result, which did have a lovely scone-like texture and a great taste too, with the fruity raspberry jam and the sweet icing with coconut. I should mention that in the video I suggest quite a lot of coconut, but in the event I didn’t need anywhere near so much, so I have adjusted that in the recipe below. Also I only iced one of my two Scotch Pasties, but the recipe below shows the amounts for icing two.
Just a note about the video for his recipe. Since I am in Canada I edited the video on my iPad, so it will look a little different to usual, but should still be ok.
For the dough:
- 500g(4 cups) plain flour
- 85g (5 tbsp) chilled and cubed unsalted butter
- 85g(6 tbsp + 1 tsp) caster sugar, granulated will be ok too
- 5 tsp baking powder
- 2 medium eggs(large in USA), lightly beaten
- 250ml(1 cup) whole milk(semi skimmed will be fine too I am sure)
- 200g (7 oz) raspberry jam
For the icing:
- 200g(1 1/2 cups) icing sugar
- 100g(3 1/2 oz) flaked or desiccated coconut
- 2-3 tablespoons cold water
- Preheat the oven to 200C/180C Fan/ 400F
- Line two baking trays with parchment paper, or silicone mats.
- In a large bowl place the flour, sugar and baking powder and stir to mix together.
- Add the chilled butter and rub between your fingers it mix into the flour until you achieve a breadcrumb-like texture.
- Make a well in the centre and pour in the eggs and milk.
- Mix with a spoon until all is combined and you have a sticky dough.
- Tip the mixture out, onto a very well floured surface.
- With floured hands form the mixture into a sort of disc and pull the outer edges gently over the dough, turning and repeating, until the mixture looks quite smooth(it will still be very sticky inside).
- Divide the dough into 4 equal parts.
- Take one part and press into a flattened circle about the diameter of a side plate.
- Use a fork to prick all over the surface.
- Stir the raspberry jam to loosen it, if necessary.
- Place half the jam into the centre of the disc and gently spread over the surface, leaving a small edge around the outside(this is for joining the second layer).
- Take the second piece of dough and repeat the pressing and shaping to the same size.
- Brush around the edge of the first dough with a little milk.
- Place the second shaped piece of dough onto the first, pressing down around the edges to ensure it joins and encases the raspberry jam.
- Prick the surface all over with a fork.
- Transfer to one of the baking trays.
- Repeat the process for the 3rd and 4th pieces of dough.
- Brush the surface of each pasty with a little milk.
- Bake in the oven for 20 minutes.
- Remove from the oven and transfer to a wire rack to cool completely.
- Place the icing sugar into a bowl and add 6 teaspoons of water and stir until the mixture thickens. The icing needs to be thick and just about dropping off the spoon. If necessary add a little more water, being careful not to add too much. If you do add too much and the icing is too thin add more sugar.
- Spoon half the icing onto each pasty and spread over the top.
- Sprinkle coconut onto the outer edge of the icing, forming a circle, press down gently to make it stick. Add a little more coconut in a clump in the middle and press down.
- Allow the Scotch Pasties to sit a while for the icing to firm up. Then cut and serve.
Note: you can make one large one. You can also easily freeze the pasty before icing and then ice later.