Perfect pasties

Perfect pasties

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(43 ratings)

Prep: 25 mins Cook: 55 mins Plus chilling

More effort

Makes 4
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the humble pasty

Nutrition and extra info

  • Freezable

Nutrition: per pasty

  • kcal1174
  • fat68g
  • saturates35g
  • carbs114g
  • sugars7g
  • fibre6g
  • protein34g
  • salt1.96g
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Ingredients

    For the pastry

    • 125g chilled and diced butter
      Butter

      Butter

      butt-err

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

    • 125g lard
    • 500g plain flour, plus extra
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 350g beef skirt or chuck steak, finely chopped
    • 1 large onion, finely chopped
      Onion

      Onion

      un-yun

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

    • 2 medium potatoes, peeled, thinly sliced
      Potato

      Potato

      po-tate-oh

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

    • 175g swede, peeled, finely diced
      Swede

      Swede

      sw-ee-d

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

    • 1 tbsp freshly ground black pepper

    Method

    1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

    2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

    3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    kevinwil96
    12th Nov, 2012
    Not enough pepper....and crimped on top ???? I dont think so...always crimped on the side in Cornwall..crimping on top is the Devon way
    ruby_may98
    23rd Oct, 2012
    3.05
    Turned out good in the end although I had to ignore the instructions. I added cheese to the filling. Also, I boiled the potatoes and swedes first before adding to the filling so I only had to cook it for 15 minutes.
    duffname
    29th Sep, 2012
    4.05
    mine didnt look like your picture, used corn beef from a can instead, tasted fine, even my son ate it. will have another go soon. perhaps my oven was a bit too hot to start with, will try again.
    hollawolla
    27th Sep, 2012
    4.05
    PASTIE UPDATE:- Once I had got over the pastry drama and purchased a roll in a flash the pasties came together and I turned the mixture into seven beautiful packages. They went down a treat and although the pastry will NEVER be attempted again for this recipe I shall certainly be doing them again. Hubby munched his way through most of them leaving just enough for the children. I shall mark with four stars leaving one off for the awful pastry mix. If you purchase your pastry, or use another homemade recipe, then these pasties are well worth doing. I have had requests for more!
    hollawolla
    26th Sep, 2012
    4.05
    The pastry for this recipe is absolutely ridiculous. This has ruined my evening meal as when it came to roll out and pack the pasties the pastry just falls apart. I followed it to the letter but there is no way on this earth that I can get this pastry to behave and the pasties that I have made look like I have dragged them out of the dustbin after being patched up best I can. I am now in such a stinking mood that I am off to the local shop to purchase a roll of pastry that I know for a fact will do the job and save the day. Hopefully the filling will be worth all the hassle!!
    yul514
    24th Sep, 2012
    1.05
    Sorry, this will be a big miss. Won't try again. Extremely dry and awkward pastry and the filling was far too dry. Not worth the effort for me. Sorry
    chris210's picture
    chris210
    23rd Sep, 2012
    3.05
    pasty doesn't have the great flavour and texture of a great pasty, mainly being too dry. But a good place to start
    ringding1
    21st Aug, 2012
    Fantastic,the whole family love these,I always put equal amounts of carrot and swede,the carrot adds a little bit of sweetness,never found the pastrie to be dry(touch wood),one thing I have found,one of the past reviewers suggested a knob of butter in each before sealing,tried and defiantly recommend.I also use mince,be it beef or lamb ,the lamb with mint is beautiful,and the smell in the house when your cooking them is.......well try and you'll see what I mean.
    ponchoo69
    23rd Jul, 2012
    any-one know how many calories each pasty would be please and how many if i used chicken n veg many thanx for your help x
    dizzydonna
    12th Jun, 2012
    Do i need to cook filling before hand?

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