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Beef Pasties

Traditional beef pasties featuring a lardy pastry filled with cubes of beef, potato, swede, and onion, then baked until golden.

Dinner Beef Meat British Pastry

Estimated Nutrition

Calories

1068

kcal / serving

42720 kcal total

Carbs

100.6g

per serving

4022.5 g total

Fat

62g

per serving

2480.2 g total

Protein

29.6g

per serving

1185 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, beaten

GrainsCereals

4.5

Plain Flour

Plus extra for dusting

150

Plain Flour

For coating meat

Liquids

1.2

Water

Cold

Meat

Beef Skirt

Chopped into 2cm cubes; or braising steak

NutsSeeds

tbsp

Salt

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

2.25

Lard

Vegetables

4.5

Potato

Peeled, roughly chopped

1.5

Swede

Peeled, roughly chopped

1.5

Onion

Peeled, finely chopped

Method

Combine flour, salt, and lard until the mixture looks like breadcrumbs.

Add water gradually until the mixture forms a dough.

Wrap the pastry in cling film and chill for 30 minutes.

Preheat the oven to 180°C.

Mix chopped beef with flour, salt, and pepper in a large bowl.

Divide chilled pastry into 40 pieces and roll each into a large circle.

Trim each pastry piece into a disc using a dinner plate template.

Spoon chopped potato onto half of each disc leaving a 1.5cm border.

Layer swede, onion, and beef on top of the potato.

Brush the pastry edges with beaten egg.

Fold the pastry over the filling and seal the edges with a fork.

Brush with egg and cut a small cross in the top of each pasty.

Bake on a tray for 45 to 50 minutes until golden brown.

Rest the pasties for 5 to 10 minutes before serving.

made with
a toodle. project