I enjoyed it so much that I have wanted to try a variation. So today I made Apricot Jam Scotch Pasty. As you will be able to deduce, this has a layer of apricot, instead of raspberry, jam. Other than that the recipe is the same, except that I made just one today. However my original version made two Scotch Pasties, so I halved the recipe.
The recipe is very simple. But it is also a little messy, since the dough is rather sticky to work with. That doesn’t cause a problem though. A well floured work surface will cope with the dough.
There are a few steps in the process. Firstly I had to make the pastry, filled with the jam. Next I needed to top the pastry with icing. After the icing to finish the pasty I had to sprinkle on some coconut.
Although I used shredded coconut I know that the recipe will work just as well with desiccated coconut.
My pasty baked for 20 minutes. It rose and browned nicely on the top.
I allowed the pasty to cool before adding the icing and the coconut.
Once cooled and iced, with the added coconut, it was delicious with a cup of strong tea.
For me this makes a great snack, or a nice dessert. But, it is best eaten on the day it is made.
Another very easy recipe is with coconut is Pineapple & Coconut muffins.
Apricot Jam Scotch PastyCourse: Cakes, DessertsCuisine: Snack
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
42g(3 tbsp) unsalted butter, cold and cubed
43g(3 1/2 tbsp) caster sugar
10g(2 1/2 tsp) baking powder
1 medium egg(large in USA)
125ml(1/2 cup + 1 tsp) milk
100g(5 tbsp) apricot jam
1 egg for egg wash(or some milk will be ok too)
100g(scant cup) icing sugar
50g(1/2 cup) shredded or desiccated coconut(the amount is personal preference.
upto 20ml (1 1/3 tbsp) water
- Preheat the oven to 200C/180C Fan/400F.
- Line a baking tray with parchment paper
- Rub the butter into the flour until the mixture is like fine breadcrumbs( a few flecks of butter will be ok).
- Add the sugar and baking powder and stir to combine.
- Pour in the egg and milk and stir toghether into a stick dough.
- Tip the dough out onto a well floured surface and turn the edges up onto the top of the dough a few times until the dough looks quite smooth.
- Divide the dough into two equal pieces.
- Flatten one piece into a disk about 6 inche/15 cm in diameter.
- Prick the disk of dough all over with a fork.
- Spread the jam onto the disc, leaving a border around the edge.
- Flatten the second piece of dough into a disk the same size as before.
- Brush the border of the first disc with beaten egg.
- Place the second disc on top of the first, covering the jam.
- Press down around the edge to form a seal to the bottom disc.
- Prick the top of the dough all over.
- Brush the top of the dough with egg wash.
- Bake in the oven for 20 minutes, until the pasty has risen and browned well.
- Remove from the oven and place on a rack to cool completely.
- Add some of the water to the icing sugar and mix into a paste.
- Use more water, a little at a time, until the mixture is a thick but slightly runny icing.
- Spread the icing over the top of the pasty.
- Sprinkle as much coconut as you wish onto the top of the icing and press gently to make it adhere.
- Leave the pasty until the icing has firmed up nicely. Then cut and serve.