Comments on
Ulster pasties
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Hi. Raw, make then small enough and they cook through when you fry them 😊
Jean Wilson @cook_23581589
I just can’t wait to use this recipe. I was born in NI but have lived most of my life in Canada. I just love the old foods from home!!!
Jean Wilson @cook_23581589
do you have any ‘cross-over’ recipe/s for cooking fresh filleted salmon?
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
https://cookpad.wasmer.app/uk/recipes/11019218-salmon-with-garlic-and-dill-butter-sauce?invite_token=uYLcemqppgAP9hdWXhoLqYC3&shared_at=1589952142Search salmon in my recipes. I've made a salmon wellington too. And I'm sure others you might like 😍
Stephen Miller @cook_27853967
Hi, how hot should the oil be? I have a temp controlled fryer, thanks.
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Hi Stephen, I tend to go by eye but if I remember the times I used to have a deep fat fryer, I'd say 170-180 hope that helps 😊
Melissa Ramirez @cook_28442886
what type of ground sausage do you use? Italian sausage, unseasoned sausage trying to make them in America
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Hi Melissa, any good quality pork sausage meat would be OK. If already seasoned you wouldn't need to add any. Living in Italy, I just use normal italian pork sausages. Hope that helps
Bill Parker @wjparker
Sorry but the recipe is missing 2 essential ingredients, ground Nutmeg (or Mace) and white pepper. I used to make pasties like this recipe, then I found a recipe that was basically the same but with nutmeg and white pepper (black would also work)... On tasting it my head nearly exploded, I was immediately back, sitting in the Bethany on the Newtownards Road again eating a pastie bap and chips... When I added these 2 ingredients to the pastie mix my kids started eating the 'blanks' while they were chilling in the fridge. Similarly a proper Ulster/Irish sausage also contains nutmeg and white or black pepper and a little sage (all powders)
Bill Parker @wjparker
I would never guessed that nutmeg was the key, but it is the 'signature flavor' I only ever had it on puddings growing up. Try it, it makes a huge difference, add the spices to taste, the white pepper is more prominent than the nutmeg. I also should note that I normally fry the ground pork with some very finely chopped onion before mixing with the potato, that why the kids could eat the 'blanks' without getting food poisoning...
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Hi Bill, thanks for the nutmeg tip 😊 I just make them like my gran used to, Newtonards road area too. She didn't always cook the meat because she made them quite thin so they cooked through, unless they were left over sausages of course! But that was a rare event lol
Finlay Cameron @cook_112599878
I worked with a guy who's family owned the Chippy at Ballyduff, Newtownabbey. He told me they made their pasties with leftovers, chips, sausages, burger, chicken, onion rings etc, apparently they were superb.
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
@echothepointer hello and thanks for the question, I don't believe I used nutmeg in this recipe.
