Irish Pasties are a brilliant combination of ground meat and mashed potatoes and then battered and deep fried! This dish reminds me of a mash up of one of my favorite dinners…meatloaf and mashed potatoes! Then breaded and fried!
What is an Irish Pastie? A traditional pastie is a combination of ground sausage or pork, mashed potato, onion and seasonings formed into a patty, dipped in batter and deep fried. Until I started researching Irish food, I had never heard of Irish Pasties. Once I read about it I knew I had to try it. I assumed all pasties were like the Cornish Pasties (pronounced differently) where meat and vegetables are encased in a pastry the shape of a half moon.
Traditional Northern Pasties use ground sausage. I could only find Italian sausage so I used ground pork and seasoned it with ingredients in Irish sausage. These yummy bites are also served either on a roll like an American burger or as a dinner with a side of chips (French Fries). I wanted to lighten it up a bit so we had a side salad.
The Method of Irish Pasties
Ingredients for the pasties:
- ground sausage or pork
- breadcrumbs
- cold water
- mashed potatoes
- egg
- onion
- Worcestershire sauce
- garlic
- thyme
- marjoram
- rosemary
- kosher salt
- fresh ground pepper
First you need mashed potatoes. You can use leftover if you have them, otherwise you will need to make some. When using leftovers let them come to room temp for easier mixing.
Next, finely chop the onion and saute. Add in the Worcestershire, garlic and spices. (If using ground sausage you can leave out the garlic and spices).
To a large bowl add the ground pork with an equal amount of mashed potatoes. Whisk the egg and add. Next add in the breadcrumbs, water and onion mixture. Stir to combine. Form patties into 3-4 inch patties.
At this point you can go on to the frying step, but I like to put mixtures like this in the refrigerator for a half hour or so to set up. Make sure to use an oil with a high smoking point.
Ingredients for the batter:
- flour
- salt
- baking powder
- beer
- egg
Mix the flour, salt and baking powder in a shallow bowl. Whisk together the beer and egg and then whisk into the dry ingredients. Dip the patties into the batter and then the hot oil. Fry about 5 min per side. Place on a sheet pan in the oven while cooking the rest.
Cook’s Notes:
Now I am going to be completely frank. These patties were definitely delish, but a bit heavy. I think I would like them better if they were made into tiny bite size patties and served with a dipping sauce as an appetizer.
Also I think next time I make them, I will try the air fryer!
This makes a huge quantity. I had 10 patties and I didn’t use all the mixture. Unless you are cooking for a crowd, you may want to either cut the recipe in half and freeze the rest of your pork for another dish or make the patties and freeze prior to putting in the batter.
If you make this recipe and love it, I would love if you gave it 5 stars!
Irish Pasties
Irish Pasties are a brilliant combination of ground sausage and mashed potatoes dipped in batter and fried
- large bowl
- Cutting Board
- chef's knife
- small skillet
- wooden spoon
- Whisk
- large shallow bowl
- large skillet
- tongs
- fish spatula
- sheet pan with wire rack
- 1 pound ground pork
- 1 cup breadcrumbs
- 1 cup cold water
- 2 eggs
- 1 medium onion, finely diced
- 2 tsp kosher salt, divided
- 1/2 tsp fresh ground pepper
- 1 tsp thyme, dried
- 1 tsp marjoram, dried
- 1/4 tsp rosemary, dried
- 1 clove garlic, minced
- 2 tsp Worcestershire sauce
- mashed potatoes (equal parts) (if making from scratch, you will need added ingredients)
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/3 cup Irish lager
- oil, corn or canola
Make your mashed potatoes or remove leftovers to come to room temperature. See note 1
Saute the onion until translucent over medium heat. Season with 1 tsp. salt, pepper, thyme, marjoram and rosemary. Add in the garlic and Worcestershire. Remove from heat.
Place ground pork in large mixing bowl. Add the breadcrumbs, water and 1 egg, Next mix in an equal part of mashed potatoes and the onions.
Form into 3-4 inch patties. See note 2
Pre-heat oven to 325 degrees and place a sheet pan with a rack inside. Add about an inch of oil to a large skillet and heat over medium high heat.
To make the batter whisk the flour, 1 tsp salt and 1/2 tsp baking powder in your shallow bowl. In a measuring cup whisk the lager and 1 egg together, then whisk into the dry ingredients.
Dip the patties into the batter and fry about 5 minutes, flip using the tongs and spatula and fry another 5. Place in the oven until all are cooked. I fried 3 patties at a time.
Serve either on a white roll or with fries.
- I made fresh potatoes and used 3 large Yukon Golds. The yield needs to be equivalent to the amount of meat.
- Â At this point I like to place the patties in the refrigerator for 30 minutes to set up.
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