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This old English favourite is easier to make than you might think, and tastes so much better when you make it yourself! |
| Prep Time | 40 minutes |
| Cook Time | 50 minutes |
| Servings |
pasties
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Ingredients
The short crust pastry
- 300 g plain flour
- 145 g butter
- 1 tsp salt
- 2-3 tbs Water (preferably iced)
The filling
- 250 g minced steak
- 1 potato (large)
- 1 onion
- 2 carrots
- seasoning (salt & pepper)
Ingredients
The short crust pastry
The filling
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Instructions
First start by making your shortcrust pastry
- Mix together the flour, butter and salt until the mixture becomes fine breadcrumbs.
- Then add enough iced water to form a smooth dough. Knead very lightly, then wrap the dough in plastic wrap and refrigerate for 30 minutes. After this resting time it is ready to use.
Now for the filling
- Cut the onion into small cubes and place into a bowl with the diced carrots and potato. Mix together well with the mince and season with the salt and pepper.
- Roll out pastry and cut into circles of 5 inches (12.5 cm) diameter using either a saucer or a lid. Place the filling onto the pastry rounds (usually makes four) and damp the edges with a little water; turn over to form the pasty shape and pinch around the edges. Brush over the pasties with egg wash and make a small air slice in the top of each one.
- Bake for 50 minutes in an electric oven 190C or gas mark 5 until golden brown.
Recipe Notes
Recipe by Victoria Robertson
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