AuthorRedpost MediaCategoryAutumn, Beef, Dinner, Lunch, Main Ingredient, Meal, Season, Spring, Summer, WinterMakes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time
Preheat the oven to 170°C and brush the pasties with egg wash. Bake for about 45 minutes.
To make the pastry, put the flour into a mixing bowl and add the butter and salt. Mix with clean hands until all the butter is well coated.
Mix in the cold water and bring it together into a dough.
Chill for an hour and then turn out onto a well-floured work surface, sprinkle flour on top and roll out to a thickness of about 1½ cms.
Fold over twice (as with puff pastry) and roll out again, fold and refrigerate.
When chilled, take it out of the fridge and roll out again. If it rolls out smoothly and you can’t see any pieces of butter, you’re in business.
If not fold and roll out again.
In the meantime, get on with the filling.
The chuck needs to be completely denuded of fat, connective tissue etc.
Normally, that’s where the flavour is but with a proper pasty, the meat gently steams so you really don’t want any chewy bits.
Cut, across the grain, into thin ribbons about 2cm long.
Peel and dice the vegetables – swede and potato to 1½cm and onion a little smaller.
Roll out the pastry on a lightly floured surface to about 3mm thick and cut out in to 20cm circles.
Assembly is down to you. Traditionally the contents were layered – potato, swede, onion and, finally, the meat but it’s much easier to mix everything together.
Alternatively mix in the mince and put the steak on top.
Either way you need that characteristic pepper kick and about a teaspoon of salt.
Mixing seasoning into damp ingredients is notoriously difficult so season carefully as/if you mix. If you go for the layered method season at the end.
Divide the filling between the pastry discs, leaving space around the edge.
Fold over front to back, press down the edges and crimp. The web is awash with American wannabee’s crimping videos – it’s very easy.
Ingredients
Directions
To make the pastry, put the flour into a mixing bowl and add the butter and salt. Mix with clean hands until all the butter is well coated.
Mix in the cold water and bring it together into a dough.
Chill for an hour and then turn out onto a well-floured work surface, sprinkle flour on top and roll out to a thickness of about 1½ cms.
Fold over twice (as with puff pastry) and roll out again, fold and refrigerate.
When chilled, take it out of the fridge and roll out again. If it rolls out smoothly and you can’t see any pieces of butter, you’re in business.
If not fold and roll out again.
In the meantime, get on with the filling.
The chuck needs to be completely denuded of fat, connective tissue etc.
Normally, that’s where the flavour is but with a proper pasty, the meat gently steams so you really don’t want any chewy bits.
Cut, across the grain, into thin ribbons about 2cm long.
Peel and dice the vegetables – swede and potato to 1½cm and onion a little smaller.
Roll out the pastry on a lightly floured surface to about 3mm thick and cut out in to 20cm circles.
Assembly is down to you. Traditionally the contents were layered – potato, swede, onion and, finally, the meat but it’s much easier to mix everything together.
Alternatively mix in the mince and put the steak on top.
Either way you need that characteristic pepper kick and about a teaspoon of salt.
Mixing seasoning into damp ingredients is notoriously difficult so season carefully as/if you mix. If you go for the layered method season at the end.
Divide the filling between the pastry discs, leaving space around the edge.
Fold over front to back, press down the edges and crimp. The web is awash with American wannabee’s crimping videos – it’s very easy.