Pasties Recipe

Beef: Diced into small pieces, this provides the main protein for the filling.

Potatoes: Peeled and diced, they add a starchy, comforting element to the pasties.

Onion: Chopped finely, it brings a sweet and savory flavor to the mix.

Swede: Also known as rutabaga, diced, it adds a unique, slightly sweet taste.

Shortcrust pastry: The dough that encases the filling, creating a flaky, golden crust.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a bit of heat and depth to the taste.

Egg: Beaten, used as a glaze to give the pasties a shiny, golden finish.

When preparing the shortcrust pastry, ensure it is chilled before rolling it out. This helps in maintaining its structure and prevents it from becoming too sticky. Additionally, when dicing the beef, aim for uniform pieces to ensure even cooking. For a more flavorful filling, consider marinating the diced beef with salt and pepper for at least 30 minutes before combining it with the potatoes, onion, and swede.

• diced beef - Substitute with ground beef: Ground beef can provide a similar texture and flavor, making it a suitable alternative.

• diced beef - Substitute with lamb: Lamb offers a rich and distinctive flavor that can enhance the pasties.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and a different nutritional profile.

• diced potatoes - Substitute with turnips: Turnips provide a similar texture and a slightly peppery taste.

• chopped onion - Substitute with shallots: Shallots offer a milder and sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture.

• diced swede - Substitute with carrots: Carrots add a sweet flavor and a vibrant color to the pasties.

• diced swede - Substitute with parsnips: Parsnips offer a sweet and slightly nutty flavor, similar to swede.

• shortcrust pastry - Substitute with puff pastry: Puff pastry provides a flaky and buttery texture, which can be a delightful alternative.

• shortcrust pastry - Substitute with whole wheat pastry: Whole wheat pastry offers a healthier option with a nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can offer a different mineral profile and a slightly different taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and a different flavor.

• beaten egg - Substitute with milk: Milk can be used as a glaze to provide a similar golden finish.

• beaten egg - Substitute with butter: Melted butter can also be used to achieve a golden and flavorful crust.

• Allow the pasties to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the pastry soggy.

• For short-term storage, place the pasties in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 3 days.

• To freeze, wrap each pasty tightly in plastic wrap or aluminum foil. Place the wrapped pasties in a freezer-safe bag or container. Label with the date and contents.

• For best results, freeze the pasties on a baking sheet first until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.

• When ready to reheat, preheat your oven to 180°c (350°f). Remove the pasties from the freezer and unwrap. Place them on a baking sheet lined with parchment paper.

• Bake the frozen pasties for 25-30 minutes or until heated through and the pastry is crisp and golden brown. If reheating from the refrigerator, reduce the baking time to 15-20 minutes.

• Alternatively, you can reheat the pasties in a microwave. Place on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note that the pastry may not be as crisp as when reheated in the oven.

• For added crispiness, you can reheat the pasties in an air fryer. Preheat the air fryer to 180°c (350°f) and cook for 10-15 minutes, checking halfway through to avoid overcooking.

• Preheat your oven to 180°C (350°F). Place the pasties on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the pasties on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 160°C (320°F). Place the pasties in the basket and heat for 8-10 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pasties in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until warmed through and crispy.

• To reheat in a toaster oven, preheat to 180°C (350°F). Place the pasties on the rack or a baking sheet and heat for 10-15 minutes, or until warmed through and the pastry is crisp.

• Oven: Used to bake the pasties at a consistent temperature of 200°C (400°F).

• Mixing bowl: Utilized to combine the beef, potatoes, onion, swede, salt, and pepper.

• Rolling pin: Essential for rolling out the shortcrust pastry into circles.

• Pastry cutter: Helps in cutting the rolled-out pastry into even circles.

• Baking sheet: A flat surface to place the pasties on for baking.

• Pastry brush: Used to brush the beaten egg onto the edges of the pastry and the tops of the pasties.

• Knife: Necessary for dicing the beef, potatoes, and swede, and chopping the onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring spoons: Ensures accurate measurement of salt and pepper.

• Fork: Useful for crimping the edges of the pastry to seal the pasties.

Prepare the filling in advance: Dice and mix beef, potatoes, onion, and swede the night before to save time on the day of baking.

Use pre-made pastry: Opt for store-bought shortcrust pastry to cut down on preparation time.

Batch processing: Roll out and cut all pastry circles at once, then fill and seal them in one go.

Efficient baking: Bake multiple pasties on the same baking sheet to maximize oven space and reduce baking time.

Quick glaze: Use a pastry brush to quickly apply the beaten egg for a uniform glaze.