Golden, flaky and packed with creamy potato, fresh herbs and sweet Goolwa PipiCo Fresh Pipis, these pasties are perfect for entertaining, picnics or an easy lunch. Prepare the filling ahead of time, then simply assemble and bake until crisp and golden.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 75 g butter
- 1 leek, finely sliced
- 2 celery stalks, finely diced
- 2 potatoes, peeled, diced and cooked until tender
- ½ bunch flat-leaf parsley, roughly chopped
- ½ bunch dill, roughly chopped
- 2 tablespoons thickened cream
- 6 puff pastry discs (10–12 cm diameter)
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
To Serve
- Aioli or whole-egg mayonnaise
Method
- Place the pipis into a large pot over medium-high heat. Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pot occasionally until the pipis have opened. Drain, allow to cool slightly, then remove the pipi meat from the shells.
- Melt the butter in a large frying pan over medium heat. Add the leek and celery and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the cooked potato, pipi meat, parsley, dill and cream. Season generously with salt and pepper, then gently stir until well combined.
- Transfer the filling to a bowl and refrigerate until completely cooled.
- Preheat the oven to 180°C.
- Place a heaped tablespoon of filling into the centre of each pastry disc. Fold the pastry over to form a semi-circle and press the edges firmly together with a fork to seal.
- Brush each pasty with the beaten egg and refrigerate for 20 minutes to allow the pastry to firm.
- Arrange the pasties on a baking tray lined with baking paper and bake for 12 to 15 minutes, or until the pastry is puffed and deeply golden.
- Serve warm with aioli or whole-egg mayonnaise.
Cook’s Tip: Allowing the filling to cool completely before assembling the pasties helps keep the pastry crisp and flaky. These pasties can also be assembled ahead of time and refrigerated until you’re ready to bake.
