1/19 Photos of Traditional English Beef & Potato Picnic Pies - Pasties
1 hr 45 mins
French Tart's Note:
Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!
My Private Note
Units: US | Metric
- 1 lb minced beef
- 1 tablespoon olive oil
- 2 white onions, peeled & diced finely
- 1 -2 garlic clove, peeled & crushed- (optional)
- 15 ounces canned tomatoes
- 1 tablespoon soy sauce
- 1/2 pint beef stock, made with a stock cube
- 1 teaspoon mixed herbs
- 1 tablespoon tomato puree (optional)
- black pepper
- 1First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
- 2Drain the potatoes and add the milk, butter, salt & pepper to taste.
- 3Mash very well with a potato masher or using a hand-held mixer.
- 4Mash/mix until there are no lumps left.
- 5The mashed potato should be smooth but fairly firm and not too soft.
- 6Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
- 7Cook the onions for about 15-20 minutes, until soft and golden.
- 8Remove the onions and set to one side in a large mixing bowl.
- 9Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
- 10Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
- 11Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
- 12Take off the heat and add the beef mixture to the onions.
- 13Mix them together thoroughly & then add the mashed potatoes - mix again well.
- 14Allow to cool slightly.
- 15Pre-heat the oven to 220C, 425F or gas mark 7.
- 16Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
- 17Sprinkle some flour onto a board and roll out the ready-made puff pastry.
- 18Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
- 19Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
- 20Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
- 21Crimp the edges of the pastry with a fork or your fingers to make a seal.
- 22Cut two slits on top of the pies with a knife or scissors.
- 23Glaze with the beaten egg (or milk) and sprinkle some sea salt.
- 24Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
- 25Serve warm or cold with pickles, chutneys and assorted salads.
- 26Ideal for picnics, snacks, light lunches & brunch.
- 28To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.
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Nutritional Facts for Traditional English Beef & Potato Picnic Pies - Pasties
Serving Size: 1 (415 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 831.9
- Calories from Fat 494
- Total Fat 54.9 g
- Saturated Fat 18.2 g
- Cholesterol 103.4 mg
- Sodium 944.7 mg
- Total Carbohydrate 60.4 g
- Dietary Fiber 4.1 g
- Sugars 4.6 g
- Protein 24.7 g
The following items or measurements are not included: