European medallist Brodie Williams is taking us back to his culinary roots with this week's #FuelMyFriday - his nan's homemade pasties!
Somerset-born Williams competed in the Men's 100m and 200m Backstroke finals at last weekend's British Swimming Invitation Meet as he builds towards April's British Swimming Selection Trials in London.
The backstroke specialist trains under Jol Finck at the Bath National Centre, and he is keeping it south-west with today's unique recipe. Over to you, Brodie...
As one of only a few southerners on the British Swimming World Class Programme, I thought I'd share my nan's pasty recipe. They are a delicious treat from time to time!
Ingredients
- Puff pastry
- 3 potatoes, cut into chunks
- 1 large onion, finely chopped
- 150g swede, cut into chunks
- 350g beef skirt, cut into chunks
- Knob of butter
- Salt and pepper
- Flour
- 1 egg yolk
Method
- Chop the potatoes, swede and beef skirt into small chunks, finely dice the onion and leave each ingredient separately.
- Roll the puff pastry into large circles.
- Place the potatoes and swede on one half of each circle of pastry as the base, then put the onion and beef on top. Season with salt and pepper.
- Put the knob of butter on top of the beef and onion, then fold the empty side of the pastry over on top. Crimp to enclose the pasty tight.
- Use the egg yolk to brush on top of the pasty to make it golden in the oven.
- Place the pasties in a pre-heated oven at 200 degrees (fan) for 15 minutes, then cover the pasties in foil, turn the oven down to 140 degrees and place them back in the oven for one hour. Oggie, oggie, oggie!
Head over to the Health Hub section of the British Swimming website to check out plenty more Fuel My Friday recipes for meals, snacks and breakfasts from our athletes...