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    You are in: Home / Recipes / Traditional English Beef & Potato Picnic Pies - Pasties Recipe
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    Traditional English Beef & Potato Picnic Pies - Pasties

    Traditional English Beef & Potato Picnic Pies - Pasties. Photo by Baby Kato

    1/19 Photos of Traditional English Beef & Potato Picnic Pies - Pasties

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    15 mins

    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!

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    Ingredients:

    Serves: 6

    Yield:

    individ ...

    Units: US | Metric

    Potatoes

    Beef

    Pastry

    Directions:

    1. 1
      First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
    2. 2
      Drain the potatoes and add the milk, butter, salt & pepper to taste.
    3. 3
      Mash very well with a potato masher or using a hand-held mixer.
    4. 4
      Mash/mix until there are no lumps left.
    5. 5
      The mashed potato should be smooth but fairly firm and not too soft.
    6. 6
      Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
    7. 7
      Cook the onions for about 15-20 minutes, until soft and golden.
    8. 8
      Remove the onions and set to one side in a large mixing bowl.
    9. 9
      Add 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.
    10. 10
      Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
    11. 11
      Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
    12. 12
      Take off the heat and add the beef mixture to the onions.
    13. 13
      Mix them together thoroughly & then add the mashed potatoes - mix again well.
    14. 14
      Allow to cool slightly.
    15. 15
      Pre-heat the oven to 220C, 425F or gas mark 7.
    16. 16
      Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
    17. 17
      Sprinkle some flour onto a board and roll out the ready-made puff pastry.
    18. 18
      Taking 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.).
    19. 19
      Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
    20. 20
      Cut 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.
    21. 21
      Crimp the edges of the pastry with a fork or your fingers to make a seal.
    22. 22
      Cut two slits on top of the pies with a knife or scissors.
    23. 23
      Glaze with the beaten egg (or milk) and sprinkle some sea salt.
    24. 24
      Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
    25. 25
      Serve warm or cold with pickles, chutneys and assorted salads.
    26. 26
      Ideal for picnics, snacks, light lunches & brunch.
    27. 27
      Freezer:.
    28. 28
      To 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.

    Ratings & Reviews:

    • on May 28, 2007

      45

      These were just ok for us...they took longer than 30 minutes to cook..I took them out after 30 and the crust was not done so I had to put them back in. After 15 more minutes they were close enough since the kids were starving. I think I will try these with just pie crust instead of puff pastry(personal preference) This was for ZWT 07

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2012

      45

      These were really good! However, I did make some tweaks. I used ground turkey, just to lighten it up a bit. I added cinnamon to the spice blend, which really perked up the flavor a lot. I found the mixture to be really soupy, so I ended up draining off a lot of the liquid. I would use considerably less broth than written here and probably would drain the tomatoes before adding them. I used refrigerator biscuits instead of puff pastry - they were the perfect size rolled out, and a lot more economical than puff pastry. They were a hit at my party last night!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2011

      Best recipe for these of all the recipes I've tried! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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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
    59%
    Total Fat 54.9 g
    84%
    Saturated Fat 18.2 g
    91%
    Cholesterol 103.4 mg
    34%
    Sodium 944.7 mg
    39%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.6 g
    18%
    Protein 24.7 g
    49%

    The following items or measurements are not included:

    mixed herbs

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