An Edinburgh State of Mind

Maybe it’s because at this time last year we were gearing up to go to Edinburgh. Maybe it’s because right now the weather is rainy and cool and it reminds me of our time there.

Either way, I’ve been missing Edinburgh a lot recently.

Since I can’t just hop on a plane and go back right now, I figured the next best thing would be eating like I’m there.

On our second full day we had lunch at The Edinburgh Larder Cafe, right off The Royal Mile.

It. Was. Amazing.

It had been on our itinerary thanks to Pinterest. I’d spent quite a lot of time pre-trip researching the best non-touristy places to visit and eat, and this place had come up as a local favorite while still being close enough to where we’d be that day. It was a rather bitter and windy day, and Neve was particularly grumpy about it. The Larder’s warm and cozy interior was such a welcome respite.


Neve was so grateful for it she wanted to camp there all day.

I wish I could remember what Neve and Maddie ordered, because they were both very happy, but honestly I can only remember the deliciousness that was my order: Curried Potato and Pea Pasty.


It came with a side salad and some red cabbage slaw. So good. With some HP Sauce and a Thistly Cross Cider, are you kidding me? Tastebud heaven.


Since we’ve been back stateside, this has become a staple dinner item for us.

You don’t need a really specific recipe for it, since it’s so simple. But this basically nails it:


To make a big batch for my family (and everyone here eats at least 4), I boil up a whole bag of potatoes and mash them with butter and cream.   Then I throw in salt and curry powder to taste. Then I throw in some frozen peas. They don’t need to be thawed, since the mixture will end up in the oven.


I use two packages of Puff pastry.  You could make your own, but it’s an awful lot of effort.

I roll each sheet out so that I can cut 9 to 12 equal squares out.


Each square gets a spoonful of the potato mix and some eggwash to seal it up.


Fold it over, brush with more eggwash, and pop a cookie sheet of them in the oven at 400 degrees for about 20 minutes, or until they are puffed and golden.


Don’t forget the HP Sauce!


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