Beef & pickle pasties

Prep: 50 mins Cook: 1 hr, 5 mins Plus chilling

Easy

Makes 8
Bake pickle or chutney into traditional Cornish shortcrust pastry parcels to save serving on the side

Nutrition and extra info

  • Freezable

Nutrition: per pasty

  • kcal803
  • fat48g
  • saturates24g
  • carbs70g
  • sugars8g
  • fibre4g
  • protein21g
  • salt2.4g
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Ingredients

  • 500g pack beef skirt or chuck steak, finely chopped
  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 medium potato, halved lengthways and sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g swede, diced
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 8 tbsp pickle

For the pastry

  • 200g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g lard, diced
  • 600g plain flour, plus extra for dusting
  • 1 large egg, beaten with 2 tbsp milk

Method

  1. To make the pastry, rub the butter, lard and 1 tsp salt into the flour with your fingertips, or mix in a food processor. Blend in 8 tbsp cold water to make a firm dough. Cut into 8, cover with cling film and chill for 20 mins.

  2. Heat oven to 220C/200C fan/gas 7. Mix together the beef, onions, potatoes, swede, 1 tbsp black pepper and 1 tsp salt. Roll out each piece of dough on a lightly floured surface to make a round about 20cm across. Use a plate or base of a cake tin to trim the shape.

  3. Pack an eighth of the beef mixture down the centre of each pastry round, leaving a margin at each end, then top with a good spoonful of pickle. Brush all round the edges of the pastry with some of the beaten egg, then carefully draw up the pastry on each side so that it meets at the top, and pinch together to seal.

  4. Lift the pasties onto 2 non-stick baking sheets, brush with egg and bake for 10 mins. Then reduce oven to 180C/ 160C fan/gas 4 and bake for a further 45-55 mins until golden.

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Comments (2)

jmsteele's picture

What is in these that makes them so high in calories?

swampoduck's picture
5

I made these for a friend and they said they were really nice. Can be a bit sweet though if you put to much pickle! The prep can take a while, but they are very easy to put together.

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