Apricot Jam Scotch Pasty

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I made Scotch Pasty a few years ago, when visiting family in Canada. It is a scone-like cake with a layer of raspberry jam inside and is topped with a simple icing and coconut.

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 Bake

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.

Apricot Jam Scotch Pasty

Another very easy recipe is with coconut is Pineapple & Coconut muffins.

Apricot Jam Scotch Pasty

Recipe by geoffcooCourse: Cakes, DessertsCuisine: Snack
Servings

10

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • Pasty
  • 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)

  • Icing
  • 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

Directions

  • 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.

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