Wild goose pasty with apple sauce
Pies and pastries of many different types are of course a huge part of traditional food in Scotland and the UK as a whole. It's probably fair to say, though, that wild goose is not one of the meats commonly found in these creations. This simple recipe shows both how easy it is to incorporate goose in a pasty and how the entire pie and pasty concept can be adapted to include just about anything we want in the creation.
Cook Time
Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 2 pasties
Goose breast fillet
- 1 skinless grey lag goose fillet, moderately finely chopped
- 1/2 white onion, peeled and finely chopped
- 1/2 teaspoon dried sage
- Salt and pepper
- 1/2 pound (225g) block puff pastry
- Flour for rolling pastry
- 1 small egg, beaten, for glazing pastry
- Apple sauce to serve (optional)
Chopped goose breast and onion
Put the chopped goose flesh and onion into a bowl. Season with salt, pepper and the dried sage. Mix very well - and the easiest way to do this is by hand!
Goose pasty filling is added to rolled pastry
Cut the pastry block in half and roll each half out in turn on a dry, floured surface to an approximate 8 inch (20cm) square. Lay half the pasty filling on half of each square, leaving a small border around the edge for folding over and crimping.
Folded and crimped goose breast pasty
Lightly glaze the narrow pastry border with beaten egg before folding the empty half of the pastry over the top of the filling and crimping all around.
Oven ready glazed goose pasties
Lift the assembled pasties to a greased baking tray and allow to rest while your oven preheats to 200C/Gas Mark 6/400F.
Brush the pasties all over with beaten egg and be sure to remember to cut a steam vent in the centre. otherwise, they are liable to burst in the oven. Bake in the preheated oven for 30 to 35 minutes, or until the pastry is beautifully golden.
Goose, sage and onion pasties
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