Here’s an old recipe from Stanbury, a hamlet a mile or so from Haworth in Bronte Country. It makes a rich sweet jam-filled pastry. I can imagine this was a real tea-time treat in its heyday.
Ingredients
- 8 oz (225g) plain flour
- 4 oz (113g) butter
- 3 oz (75g) sugar
- 1 large egg
- 1 teaspoon baking powder
- A little milk
- Jam for the filling
Method
- Rub the butter into the sifted flour and baking powder, and stir in the sugar.
- Add the beaten egg with enough milk to make a firm light dough
- Divide the flour into four and roll out each piece on a floured board to a circle about 6-8″ across.
- Spread two of the pastry circles with jam, not quite to the edges, and cover with remaining circles
- Seal the edges and bake the pastries in a hot oven for about 20 minutes. Serve cold, cut into wedges.
Source: Victoria Wright (1981) A Haworth Kitchen. Recipes from the home of the Brontes. ISBN 0903775123
Optional: For an extra treat, you can also spread an layer of icing on top, with a ring of coconut spread around the edge.
2 Responses to Stanbury Pasty
Happy Yorkshire Day! I made these today and they were delightful.
My kitchen here in Texas is quite warm, so the dough was soft, and it needed a little extra flour. Next time, I’ll plan ahead and chill the dough before rolling out. They baked at 425 degrees F and the baking time was just right.
I added 2-3 very thin slices of red plum to each pasty on top of the strawberry jam.
It’s funny, I’d been browsing your site earlier in the day not realizing it was Yorkshire Day. So I was pleased that I had enough ingredients to put this together once I figured it out. 🙂
Thank you for another very nice recipe.
Thanks Melissa. The addition of the red plum sounds a great idea to give the pastry some extra body. Great to know that Yorkshire Day is celebrated in Texas, too. Cheers!