Jersey Royal Potato and Spring Greens Pasty

A savoury pasty filled with creamy Jersey Royal potatoes, fresh spring greens, and a touch of rich Jersey butter, baked until golden brown. A taste of Jersey in every bite!

Prep Time

20 minutes

Total Time

60 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.92/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

350gPlain Flour(For the pastry)

£0.35

175gJersey Butter(Cold, diced, for the pastry)

£1.65

5tbspCold Water(For the pastry, adjust as needed)

500gJersey Royal Potatoes(Scrubbed and halved or quartered if large)

£2.50

250gSpring Greens(Spinach or chard, washed and roughly chopped)

£0.75

50gJersey Butter(For cooking the greens and adding flavour to the filling)

£1.65

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

2tbspJersey Milk(For brushing the pasties)

£0.05

to tastetspSea Salt(For seasoning)

£0.01

to tastetspBlack Pepper(Freshly ground, for seasoning)

£0.02

2sprigsFresh Thyme(Optional, adds a lovely earthy flavour)

£0.25

Total Cost

£7.68

£1.92 per serving

Instructions

1.
**Prepare the pastry:** In a large bowl, rub the cold, diced Jersey butter into the flour until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.
2.
**Cook the potatoes:** Bring a large pot of salted water to a boil. Add the Jersey Royal potatoes and cook until tender, about 15-20 minutes. Drain well and set aside to cool slightly.
3.
**Prepare the spring greens:** While the potatoes are cooking, melt 25g of Jersey butter in a large pan over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Add the spring greens and cook until wilted, about 3-5 minutes. Season with salt and pepper.
4.
**Assemble the filling:** Roughly chop the cooked Jersey Royal potatoes and add them to the pan with the spring greens. Stir in the remaining 25g of Jersey butter and season to taste with salt, pepper and the leaves from the thyme sprigs (if using).
5.
**Assemble the pasties:** Preheat the oven to 200°C (180°C fan/Gas Mark 6). Divide the pastry into 4 equal portions. On a lightly floured surface, roll out each portion into a circle about 20cm in diameter.
6.
Place a generous spoonful of the potato and spring greens filling in the center of each pastry circle. Brush the edges of the pastry with Jersey milk. Fold the pastry over to form a half-moon shape and crimp the edges to seal, ensuring no filling can escape.
7.
Place the pasties on a baking tray lined with baking parchment. Brush the tops with Jersey milk.
8.
**Bake:** Bake in the preheated oven for 30-40 minutes, or until the pasties are golden brown and the pastry is cooked through. Check at 25 minutes, and if they are browning too quickly, lower the oven temperature slightly. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (412g)

875 kcal / 3661 kJ

Carbs

84g

32% of RDA

Fat

53g

76% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

7 g

8% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

34 g

170% of RDA

Chef's Tips

For extra flavour, add a pinch of grated Jersey Mature cheddar cheese to the filling.

Make sure the pastry is well-chilled before rolling out to prevent it from becoming too sticky.

If you don't have spring greens, you can substitute with kale or cavolo nero.

Allow the pasties to cool slightly before serving, as the filling will be very hot.

These pasties can be made ahead of time and reheated in the oven.

Cooking Equipment

Oven

Large Pot

Large Bowl

Rolling Pin

Baking Tray

Wine Pairings

No wine pairing suggestions available for this recipe.

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