Traditional beef pasties

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

These beef pasties lean into the practical bakery style: generous parcels of pastry filled with beef, potato, onion and swede, with a little butter tucked inside to help create its own gravy. A very approachable recipe if you want a reliable savoury pasty for lunch.

Serves: 6 people

Preparation time: 60 min

Ingredients

• Shortcrust or puff pastry – 640 g
• White potatoes – 250 g
• Onion – 1
• Swede – 250 g
• Beef skirt – 250 g
• Butter – 40 g
• Flour, for dusting – as needed
• Egg, beaten – 1
• Salt – to taste
• Black pepper – to taste

Method

1. Heat the oven to 200 degrees Celsius. If you are using ready-made pastry, let it lose its fridge chill while you prepare the filling.
2. Peel and cut the potatoes, onion and swede into small cubes. Trim the beef and cut it into small chunks or strips, then season everything well.
3. Divide the pastry into six pieces and roll each piece into a round of about 20 centimetres.
4. Layer the vegetables and beef slightly off-centre on each round. Keep the firmer swede in the middle and add a little butter and a light dusting of flour to help form gravy inside.
5. Moisten the edges, fold the pastry over and crimp well. Cut two small slits in the top and brush with beaten egg.
6. Bake for 10 to 15 minutes until the pastry starts to colour, then lower the oven to 180 degrees Celsius and bake for about 45 minutes more until fully golden and cooked through.