How To Make Jersey Royal Pasty with Quick Tomato Jam. Hello, and welcome back. So how are you today?
Today’s post is: How To Make Jersey Royal Pasty with Quick Tomato Jam. I wasn’t Expecting That. Now, was you expecting that!? Ha!
The Jersey Royal pasty with quick tomato jam is a delightful fusion of flavours, perfect for a savoury treat. This pasty also features the unique and nutty Jersey Royal potatoes, known for their creamy texture.
These are combined with fresh onions, cheddar cheese, and aromatic thyme, creating a rich and flavourful filling. So tasty.
How To Make Jersey Royal Pasty with Quick Tomato Jam:
How To Make Jersey Royal Pasty with Quick Tomato Jam.
Encased in golden, flaky puff pastry, the pasties are baked to perfection, resulting in a crispy, mouth-watering exterior.
Paired with a quick tomato jam, this dish balances the savoury pasty with a tangy, sweet condiment.
The combination is a harmonious blend of textures and tastes, making the Jersey Royal pasty with quick tomato jam also a truly satisfying culinary experience.
Pasties: Makes 6
Preparation Time: 20 minutes | Cooking Time: 25-30 minutes
Quick Tomato Jam: Makes 450g
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Ingredients:
Pasty:
- 1 tbsp olive oil
- 2 medium onions, peeled and sliced
- 200g strong cheddar cheese, grated
- 200g cooked Jersey Royals, cut into 2cm chunks
- 300g Jimmy’s Farm sausages, cut half lengthways then into 4
- 6-8 sage leaves, finely chopped
- 3 sprigs of fresh thyme, leaves only
- 1 tbsp of wholegrain mustard
- 1 tsp sea salt
- 1 tsp coarse black pepper
- If using shop bought pastry, you will need 3 x 320g ready roll shortcrust pastry.
Quick Tomato Jam:
- 280g jar of sunblush or semi dried tomatoes, drained and finely chopped (reserve 1tbsp of oil)
- 1 clove of garlic, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 large red onion, peeled and finely chopped
- 225g can chopped tomatoes
- 350g soft brown sugar
- 125ml balsamic vinegar
How To Make Jersey Royal Pasty with Quick Tomato Jam Method:
Pasty:
1. Preheat the oven to 200°C/180°C fan.
2. Heat the oil in a medium frying pan. Add the onions and cook for 8-10 minutes until softened but not browned. Allow to cool.
3. Mix the cooled onions in a large mixing bowl with the remaining ingredients.
4. Dust the work surface with a little flour and roll the pastry to ½ cm thick. Using a 20cm plate, cut discs of pastry and spoon the filling in a line down the centre of each pastry disc.
5. Brush the edge of the pastry with a little beaten egg. Pull the edges of the pastry up and press together well to seal. Crimp the edge by placing the thumb and forefinger of one hand on one side of the edge, then press into this using the forefinger on your other hand. Crimp down the edge to securely encase the filling.
6. Place the pasties evenly spaced apart onto a parchment paper lined baking sheet and brush with beaten egg. Bake for 25-30 minutes, until golden-brown.
7. Serve with the quick tomato jam (below).
Quick Tomato Jam:
1. Heat the reserved oil in a medium saucepan and add the onion. Cook for 5-6 minutes until softened slightly.
2. Add the remaining ingredients and bring to the boil, then reduce the heat to a simmer. Allow to cook for 10-15 minutes, stirring occasionally until the jam becomes sticky and most of the liquid has evaporated.
3. Store in sterilised jars, leave to cool before transferring to the fridge, it will keep for 3 months – but must be refrigerated once opened.
Cook’s Tip:
- Be sure to well and truly seal the pastry before putting the pasties in the oven, otherwise the filling may escape.
- Lastly but not least, enjoy! So tasty.
How To Make Jersey Royal Pasty with Quick Tomato Jam. Recipe courtesy of Jersey Royal new potatoes. So what do you think about today’s recipes? Do you also fancy trying? Because I do.
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.
What a neat treat!! :)I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining Cooking and Crafting with J & J!