Recipes, re-invented from cooking shows
Toad in the Hole Pasty
Prep. Time:
Baking Time:
Total Time:
1 hour
35 minutes
2 hours 15 minutes
Serves:
8 large pasties
Our recipe based on Lottie's innovative British fusion creation from Great British Bake Off Season 11. We've enhanced the original with improved moisture management techniques to prevent soggy pastry, refined sausage preparation for better flavor integration, and optimized assembly methods. This creative combination transforms the beloved pub classic toad in the hole into portable pasty form, showcasing Lottie's understanding of traditional British flavors while demonstrating technical pastry skills in creating perfectly sealed, golden puff pastry parcels filled with hearty comfort food ingredients.
Ingredients
FOR THE ENHANCED PUFF PASTRY (OR USE QUALITY SHOP-BOUGHT):
300g strong white flour
250g cold unsalted butter
5g fine sea salt
125ml ice-cold water
1 egg beaten with 15ml milk for wash
FOR THE REFINED TOAD IN THE HOLE FILLING:
6 high-quality pork sausages (Lincolnshire or Cumberland)
400g floury potatoes, cooked and mashed (cooled)
1 large onion, thinly sliced and caramelized
15g fresh sage leaves, finely chopped
5g fennel seeds, lightly crushed
200ml rich beef or chicken gravy (cooled and thickened)
30g plain flour (for binding)
Salt and freshly ground black pepper
15ml olive oil for cooking
Instructions
PREPARE THE ENHANCED FILLING:
Pan-fry sausages over medium heat until golden brown and cooked through (internal temperature 70°C). Cool completely, then slice into 1cm rounds. Meanwhile, caramelize sliced onion in olive oil over low heat for 15-20 minutes until deep golden and sweet. Cool completely. In large bowl, combine cooled mashed potatoes, sliced sausages, caramelized onions, chopped sage, and crushed fennel seeds. Gradually add cooled gravy until mixture holds together but isn't wet - it should be moist but not sloppy. Stir in flour to bind mixture. Season well with salt and pepper. Chill filling for 30 minutes to firm up.
PREPARE PASTRY FOR ASSEMBLY:
If using shop-bought puff pastry, ensure it's properly thawed but still cold. Roll pastry on lightly floured surface to 3mm thickness. Cut into 8 rectangles approximately 15x10cm. Keep pastry chilled until ready to assemble.
EXECUTE PROFESSIONAL ASSEMBLY:
Place chilled filling (about 3 tablespoons) on one half of each pastry rectangle, leaving 2cm border. Brush edges with beaten egg wash. Fold pastry over filling and press edges firmly to seal. Use fork to crimp edges, ensuring complete seal. Place assembled pasties on parchment-lined baking sheet and chill for 20 minutes to firm up pastry.
ACHIEVE OPTIMAL BAKING RESULTS:
Preheat oven to 200°C (400°F) with baking sheet inside. Brush chilled pasties generously with egg wash and make 2-3 small slits in tops for steam vents. Transfer to hot baking sheet and bake for 15 minutes, then reduce temperature to 180°C (350°F) and continue baking for 20-25 minutes until pastry is deep golden brown and puffed.
FINAL PRESENTATION:
Cool on wire rack for 10 minutes before serving. The pastry should be crisp and flaky, with filling hot throughout. Serve warm for optimal texture contrast.
