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Beef & pickle pasties

Beef & pickle pasties

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 8

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

  • Freezable
Nutrition: per pasty
NutrientUnit
kcal803
fat48g
saturates24g
carbs70g
sugars8g
fibre4g
protein21g
salt2.4g
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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 swede , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 5 out of 5.2 ratings
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