Beef & Vegetable Pasties Recipe
The start of Autumn means that I can eat all the warming food I want and thanks to this recipe so can you, you are so very welcome.
There is a little bit of prep time needed for the pastry (2 hours) so make sure you keep that in mind, but as you can make the filling whilst the pastry is chilling, it’s quite quick once it’s out of the fridge and in to the oven. If you aren’t a meat eater I’m sure it would be very easy to swap ingredients out, a spinach or butternut squash substitute would work very nicely.
Comfort food at it’s best....
Ingredients 500g palin white flour, plus extra for dusting
300g diced beef
250g swede 75g cold butter 100g cold lard
6 knobs of butter 1 egg 1 tbsp olive oil
2 small or 1 large onion
150ml cold water
Putting it all Together
In a bowl sift in the flour, and add 1 tsp salt and ground black pepper. Add the diced butter and lard, and rub together using your fingertips until the mixture is a fine breadcrumb. Slowly add enough cold water, a little a time, to bind the mixture together.
On a lightly floured surface, knead the pastry for a couple of minutes. Shape the pastry into a fat disc, wrap in Clingfilm and chill for about 2 hours.
In a large pan, bring salted water to the boil. Peel and dice your vegetables before adding to the pan and cooking for 5 minutes. Once parboiled drain under cold water, before transferring to a bowl. In the same pan (anything that saves on washing up is a good thing) heat the oil. Fry the onion until softened and once cooked add the onion to the vegetable bowl. Add the beef to the pan and lightly seal before adding this to the veg/onion bowl too. Preheat the oven to 220°C.
On a lightly floured surface, roll out the pastry to around the thickness of a pound coin. Cut out 6 x 20cm circles (I found using a plate to be the easiest method) and divide the filling between each one, leaving a 2.5cm border. Top each with a knob of butter. Beat an egg and brush the pastry edges, before folding the pastry over the filling. Crimp the edges together on both sides using a fork, ensuring that no filling can escape. If you have any leftover pastry you can make a little topper for each one.
Line the pasties on a nonstick baking tray and brush a little more egg over them before popping in the oven for 25 minutes. They are ready when the pastry is golden and the filling piping hot. Eat fresh from the oven or take in to work for something different.