Perfect pasties

Perfect pasties

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(47 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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    For the pastry

    • 125g chilled and diced butter



      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



      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



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

    • 2 medium potatoes, peeled, thinly sliced



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

    • 175g swede, peeled, finely diced
      Two slices of swede



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

    • 1 tbsp freshly ground black pepper


    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

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    27th Sep, 2008
    its a really good standard recipe, however i found it very dry and needs a gravy in the filling. Next time im going to make it, ill try adding gravy as the filling is dry. WARNING: THESE ARE MONSTERS!! absolutly HUGE!!
    poliachi's picture
    27th Sep, 2008
    I made these with my young mothers group we used cooked minced beef, they loved them and was amazed how easy they were to make
    26th Sep, 2008
    I have been waiting for these to come on the GF website since making them from the Sept issue as they are absolutely gorgeous and really easy to make. My husband keeps asking for more! I found that they come up very big so tend to use a side plate as a template and make double the amount instead of 4 large ones. I have made them twice now and freeze the 6 that are left. I did use a little less blk pepper but they are a great sunday lunch dinner as well as pack up. Also I was very pleased with myelf as i don't usually attempt pastry but it worked out great!!!!
    25th Sep, 2008
    I make these quite often for the mrs to take to work for lunch. Instead of meat and veg I use cheese, ham and bacon for the filling with a little chille powder and chives thrown in for good measure (she's Portuguese so always likes a kick) Same method of making them and taste great zapped in the microwave the day after.
    23rd Sep, 2008
    These are really tasty served hot, but also great for taking on a picnic. I always have trouble with my pastry falling apart when I roll it out - possibly I don't add enough water. I used Trex in place of the lard, and it was fine.


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