Steak Pasty

A classic steak pasty with handmade pastry, rib-eye beef, potato, and swede, baked until golden brown and delicious.

Dinner Beef Meat British Pastry

Estimated Nutrition

Calories

1745.2

kcal / serving

1745.2 kcal total

Carbs

192.6g

per serving

192.6 g total

Fat

84.4g

per serving

84.4 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

large pasty

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

Unsalted Butter

piece

Free-Range Egg

yolk only

piece

Free-Range Egg

beaten, for glazing

GrainsCereals

225

Plain Flour

plus extra for dusting

Liquids

Water

Meat

100

Rib-Eye Steak

cut into small pieces

NutsSeeds

0.5

tsp

Salt

tbsp

Parsley

chopped fresh

Black Pepper

freshly ground to taste

Vegetables

Swede

finely chopped

150

Potato

peeled and cut into cubes

Onion

finely chopped

Method

Pulse flour, baking powder, salt, butter and egg yolk in a food processor until breadcrumbs form.

Gradually add water until a dough forms, then wrap and chill for one hour.

Boil chopped swede and potato for 4-5 minutes until tender, then drain and refresh.

Preheat the oven to 180°C.

Roll out pastry and cut a large disc using a dinner plate.

Layer onions, steak, potatoes, swede, and parsley down the center of the disc.

Crimp the pastry edges together over the filling and seal with beaten egg.

Make a small hole in the top and glaze the pasty with remaining egg.

Bake on a tray for 25-30 minutes until golden-brown.