Beef and Potato Pasty is a food I have eaten ever since I first went to Cornwall 50 years ago. Being crammed into a car for a 7 hour drive was worth it for a fresh warm pasty was waiting. The smell of the beef, potatoes, onions and suede flavoured by only salt and pepper as that’s all is required. Perfection. The pastry of the Beef and Potato Pasty is very simple to make and only require 4 ingredients. Also none of the filling ingredients need to be cooked in advance as they all cook inside the pastry. Serve as a main dish, snack or in a picnic, they will always taste amazing either hot or cold.
Beef and Potato Pasty
A lovely dish that perfect hot or cold and can be eaten all day every day.
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Add to CollectionServings: 4 Pasties
Calories: 266kcal
Ingredients
Pastry Ingredients
- 4½ oz all purpose flour plain
- 2 oz unsalted butter cold
- 2 tbsp water cold
- 1 pinch salt
Filling Ingredients
- 4½ oz beef steak skirt/rump
- 4½ oz suede diced ¼ in
- 3¾ oz potato diced ¼ in
- 1½ oz onion finely chopped
- 1 large egg free range/beaten
- salt to taste
- ground pepper to taste
Instructions
- Sieve the flour into a large mixing bowl and add the salt and butter.4½ oz all purpose flour, 1 pinch salt, 2 oz unsalted butter
- Using your fingertips only work the butter into the flour and salt until it becomes granular similar to breadcrumbs. If it starts to stick to your fingertips, then wipe your fingers and cool them under a cold tap.
- Add the cold water to the mixture and using a spatula stir well to bring it together. It will start to form a dough mixture and then a dough ball. If the mixture is too dry add an additional teaspoon of cold water at a time ad stir again. Never add too much water.2 tbsp water
- When the dough has formed a ball, wrap it in clingfilm and place in it the fridge for 30 minutes.
- Preheat the oven to 220C/435F/Gas Mark 7.
- Unwrap the dough and divide into quarters.
- Lightly flour a work surface and using a rolling pin roll each portion until it is approximately 7 inches in diameter(across).
- In a large mixing bowl, add the beef, suede, potato and onion and season with a good pinch of salt and pepper. Stir thoroughly to mix everything together.4½ oz beef steak, 4½ oz suede, 3¾ oz potato, 1½ oz onion, salt, ground pepper
- Spoon the beef and vegetable mixture evenly amongst all four pastry portions making sure the filling is placed on one side of the pastry.
- Gently fold the empty half over the filling until both sides meet. It should now resemble a pasty shape.
- Using your finger and thumb, roll the edges together and then pinch the pastry to create a tight seal. Brush the pasties all over with the beaten egg.1 large egg
- Add a piece of parchment/greaseproof paper on a baking tray and lightly butter/grease the paper. Add the pasties to the tray and pop in the preheated oven for 20 minutes.
- After 20 minutes reduce the temperature 175C/350F/Gas Mark 4 and bake for a further 20 minutes or until the pasties are golden brown and cooked.
- Remove from the oven and allow to rest for 5 minutes before serving as the inside will be piping hot. Alternatively allow to cool and serve cold with ketchup, mustard and pickle. Yum
Nutrition
Calories: 266kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 34mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 688IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg
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