Beef pasties

Beef pasties
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 730 gr stewing beef
  • 125 gr celery
  • 125 gr carrot
  • 125 gr onion
  • 2 garlic cloves
  • 125 gr swede
  • 1 tspn paprika powder
  • 50 gr tomato paste
  • 200 gr tomato passata
  • 1 tspn Worcestershire sauce
  • 1 tbspn thyme
  • 500 gr plain white flour
  • 200 gr butter
  • 1 egg
  • 160 gr cold water
  • 5 gr salt
  • 1 egg
  1. For the filling, brown off the diced stewing beef. Finely dice carrot, celery, onion, garlic and swede and cook with the beef.
  2. Add the paprika powder, tomato paste and tomato passata with the Worcestershire sauce to the pan and mix to combine.
  3. Stew in the oven for 2 hours or until the meat is soft. Leave to cool and store until needed.
  1. Crumble the flour and butter together.
  2. Mix in the egg, cold water, salt and the water.
  3. Bring this together into a smooth dough, cling film this and keep in the fridge until cold and firm enough to handle (about 30 min).
  1. Preheat the oven to 180˚C and line a baking tray with baking paper.
  2. On a floured surface, roll out the pastry and using the pastry mould as a cutter, cut out the discs. Place a disc in the mould (floured side down), moisten the edge with a little bit of cold water and place a tablespoon of filling in the centre. Close the mould and press down to seal the edges.
  3. Open the mould, remove the pastie and place on the baking tray. Egg wash the pasties and bake at 180 °C for 30 min or until golden brown and fully cooked.
Stuff to know
Finely dice the vegetables for the filling to make filling the pasties easier.
If the filling is to moist, drain off excess moisture in a colander. A cold filling will keep the dough from warming up when making the pasties and becoming too soft to work with
It is perfectly possible to freeze the pasties after baking.
Leave the beef out for the vegetarian version.
Add diced chorizo and/or chopped chillies for a more spicy version.