Scotch Pasty

Yield – two



1.1lb/500g plain or strong bread flour

3oz/85g unsalted butter, cold and cubed

3oz/5g caster sugar

5tsp baking powder

2 eggs, lightly beaten

8oz/250ml full fat milk

8oz/200g raspberry jam


9oz/150g icing sugar

2-3tbp of cold water

4oz/100g desiccated coconut


1 beaten egg or splash of milk


1. Preheat the oven 200C/gas mark 6 then butter or paper two large baking trays.

2. Sift the flour into a large mixing bowl and rub in the cold butter to a fine breadcrumb with your fingertips.

3. Add the caster sugar and baking powder and combine well.

4. Using a wooden spoon, stir in the beaten eggs and milk to incorporate all the ingredients together.

5. Dust a worktop with flour, and tip the sticky mixture on top ensuring you coat your hands in flour first to make it more manageable. Use the chafing method of lightly folding without kneading to make the dough come together and become smooth.

6. Divide the dough into four and pat round. Using a rolling pin, roll out the bases to the size of a side plate. Place onto the prepared baking trays.

7. Using a fork, prick all over to ensure an even bake.

8. Spread the raspberry jam out evenly with the back of a spoon leaving a slight edge around the sides to egg wash.

9. Roll out the lids to the same size and place on top of the jam covered base, making the perfect circle.

10. Press down slightly at the sides to seal in the jam. Prick again with the fork and finish off by egg washing all over.

11. Bake in the middle of the oven for 20 minutes until golden brown and risen well.

12. Allow to cool completely on the baking trays before icing and decorating with a ring of coconut.

13. Best eaten within a few days of you making them.

Baker Mike’s baking tips

* Fresh baking powder is always the key to a good rise on your scones, soda bread and cakes.

* Freeze one of the pasties without icing it for a later date.

* Self-raising flour can be used without the baking powder if you prefer.

* Always take your time when egg washing products to prevent burning the base.

* Home-made jam will always make your baking special, so take advantage of the abundance of soft fruits now available.