Mackerel Pasty
A hearty handheld pastry filled with flaked mackerel, potatoes, and vegetables.
Allergens: contains cereals containing gluten, eggs, fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 3g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Tinned tuna in brineuse 2 tins | 2 × £0.65150g · £0.45 per 100g | 2 × £2.20240g · £0.92 per 100g |
| Maris Piper potatoespack 1kg · use 500g | £1.45£0.12 per 100g | £1.45£0.12 per 100g |
| Onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 150g | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Plain flouruse 300g | £0.801.5kg · £0.05 per 100g | £0.53480g · £0.11 per 100g |
| Unsalted butterpack 250g · use 150g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £1.80£0.30 each |
| Basket total (full packs) | £8.70 | £11.42 |
| Cost of what this recipe uses | £3.83 | £7.04 |
| Per serving | £0.96 | £1.76 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel the 500g potatoes and chop them into 2cm cubes. Finely dice the onion and grate the 150g carrots using a boxater. Drain the 2 tins of tuna and flake the fish with a fork into a small bowl.
- Place the potato cubes in a large pot of salted water and bring to a boil over high heat. Reduce to simmer for 12-15 minutes until completely fork-tender. Drain thoroughly and let them steam for 2 minutes to prevent soggy pastry.
- While the potatoes cook, melt the 150g unsalted butter in a large pan over medium heat. Add the diced onion and sauté for 5-8 minutes until soft and translucent, then stir in the grated carrots and cook for another 3 minutes until softened.
- Add the drained potatoes and flaked tuna to the pan with the vegetables. Mash together with a masher, season generously with salt and black pepper, tasting to ensure it is well-seasoned. Set aside to cool completely.
- In a clean work surface, mix the 300g plain flour with a pinch of salt. Rub the cold, cubed butter into the flour using your fingertips until the mixture looks like fine crumbs. Add 2-3 tablespoons of cold water and knead briefly until a smooth dough forms.
- Divide the dough into 4 equal portions and roll each into a circle on a floured surface. Place a large spoon of the fish mixture in the centre of each circle, fold the pastry over, and crimp the edges firmly with a fork to seal.
- Beat the 1 egg in a small bowl with a splash of water. Brush the top of each pasty with the egg wash for a golden finish. Place on a lined baking tray and bake in a preheated oven at 200°C/gas mark 6 for 30-35 minutes.
- Remove when the pastries are deep golden and firm to the touch. Let them rest for 5 minutes before serving hot with a side of fresh greens or peas.
Tips
- To save money, use frozen peas or leftover cooked vegetables instead of fresh carrots.
- Batch-cook and cool pasties within 2 hours; freeze immediately in airtight bags for up to 3 months.
- To reheat, bake in the oven at 180°C for 20 minutes until steaming hot throughout; reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Maris Piper potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 350g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Plain flour · about 1.2kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).