Name: Pasties
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 5 Pasties
Ingredients: 1 kg shortcrust pastry, 5 sheets; 300 g ground beef; 3 medium potatoes, peeled and cut into tiny (pea sized); 1 medium carrot, peeled and grated; 1 small swede, peeled and grated; 1 medium onion, very finely diced; 2 tablespoons peas; 2 teaspoons beef stock powder; 2 tablespoons water; black pepper, lots of black pepper; 1 egg, lightly beaten with; 2 tablespoons milk

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Recipe by JustJanS

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My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!

Ready In:: 1hr 15mins
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ingredients

1 kg shortcrust pastry, 5 sheets
Filling
300 g ground beef
3 medium potatoes, peeled and cut into tiny (pea sized)
1 medium carrot, peeled and grated
1 small swede, peeled and grated
1 medium onion, very finely diced
2 tablespoons peas
2 teaspoons beef stock powder
2 tablespoons water
black pepper, lots of black pepper
Glaze
1 egg, lightly beaten with
2 tablespoons milk

directions

Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
Mix filling ingredients together and divide into 5.
Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
Repeat with remaining 4 circles of pastry.
Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
Cook in preheated oven for 45 minutes or until golden.

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RECIPE MADE WITH LOVE BY

@JustJanS

Contributor

@JustJanS

Contributor

"My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!"

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question by narly5718

9/12/2021

Do you precook the filling ?

Replies 1
photo by Diane M.

12/21/2020

2

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review by Valerie P.

5/22/2020

Made this just now but did my own short pastry. Came out beautiful and tasty. Thanks for receipe.

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review by ian g.

3/13/2020

This style of pastie is classic original from wales and very popular in oz. Lighter and much more flavor than those made in up. You dont need a bottle of ketchup to eat one as they are not as dry.

1

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review by ouyang42

7/13/2019

As a certified Yooper: This is not a Michigan Pastie. Never in my life and many pasties eaten did I ever see peas in one. I've also never had to put beef stock in mine, but YMMV. For the people asking, a 'swede' is the same thing as a rutabaga, but outside of MI I've only heard UK people call it that (there's a good deal of Cornish culture near my hometown, so it's not an uncommon name).

4

Replies 1