Beef & pickle pasties
Bake pickle or chutney into traditional Cornish shortcrust pastry parcels to save serving on the side
Difficulty and servings
MAKES 8
Preparation and cooking times
Prep 50 mins
Cook 1 hr 5 mins
plus chilling
- 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.
- 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.
- 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.
- 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.
FREEZE BAKED OR UNCOOKED
To freeze, wrap in cling film and pack into a container to stop the pasties from getting crushed, and freeze for up to 3 months. Thaw in the fridge if already cooked, or bake from frozen as directed, adding 10 mins extra baking time.
PER PASTY
803 kcalories, protein 21g, carbohydrate 70g, fat 48 g, saturated fat 24g, fibre 4g, sugar 8g, salt 2.4 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2552645/
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Ingredients
- 500g pack beef skirt or chuck steak, finely chopped
- 2 onions , chopped
- 2 medium potatoes , halved lengthways and sliced
- 250g swedes , diced
- 8 tbsp pickle
FOR THE PASTRY
- 200g butter , diced
- 100g lard , diced
- 600g plain flour , plus extra for dusting
- 1 large egg , beaten with 2 tbsp milk
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Simple to make and is particularly good served with a hard cheese.
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Difficulty and servings
MAKES 8
Preparation and cooking times
Prep 50 mins
Cook 1 hr 5 mins
plus chilling
Ingredients
- 500g pack beef skirt or chuck steak, finely chopped
- 2 onions , chopped
- 2 medium potatoes , halved lengthways and sliced
- 250g swedes , diced
- 8 tbsp pickle
FOR THE PASTRY
- 200g butter , diced
- 100g lard , diced
- 600g plain flour , plus extra for dusting
- 1 large egg , beaten with 2 tbsp milk
PER PASTY
803 kcalories, protein 21g, carbohydrate 70g, fat 48 g, saturated fat 24g, fibre 4g, sugar 8g, salt 2.4 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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08 November 2012
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08 November 2012
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