Who doesn’t love a stuffed full meat pasty! Filled with tender beef, vegetables and a self gravy-ing sauce with hints of herbs and spices wrapped in a buttery glazed pastry! A complete meal really! Great served hot or cold with extra gravy!
Makes 6 large pasties
Ingredients:
500g diced stewing/braising beef (I used diced rib beef for mine)
1 carrot, peeled and 1cm dice
1 white onion, skin and root removed, 1cm dice
1 baking potato, peeled and 1cm dice
1/3 small swede, peeled and 1cm dice
1tbsp mixed herbs
1tbsp freshly ground pepper
1.5tsp salt
1/2tsp mustard powder
1.5tsp worcestershire sauce
2 oxo cubes, crumbled
1tsp bisto caramelised onion gravy granules
12tbsp water
1 egg
2tbsp milk
2 packets of ready rolled all butter shortcrust pastry
Method:
Preheat oven to 200’c and place baking sheet/tray in.
Mix all of the filling ingredients together well, expect the water. Set aside.
Unroll the pastry, and cut out three 6″ circles, you may need to re-roll the pastry for the third disk and repeat with the other roll of pastry. I used a small side plate for this.
Taking one disk of pastry pile up a sixth of the filling, tapering out at the ends and higher in the middle. Mix the egg and milk together with a fork and using a pastry brush, brush the mixture all around the inside edge of the pastry disk.
Using both hands, pull the opposite edges of the pastry up and pinch together over the most stuffed part of the pasty, then working down the sides pinching the pastry together tightly, creating an ridge of pastry all along the top and down the sides. Being careful to not tear the pastry. If you do, by all means patch it with some extra pastry. I made a wavy pattern with the ridge of pastry but you don’t have too.
Place onto a sheet of baking paper and repeat with other five pasties. Leaving a 2″ gap between them when you place them on the baking paper. You can now freeze them if you want them at a later date.
Brush the pasties with the remaining egg wash. (You don’t have to do the bottoms).
Make two holes in the top of the pasties and using a plastic syringe/baster squeeze two tablespoons of water into each pasty through the holes. You can get these from most chemists. You can also do this carefully with a small measuring jug if you have one.
Place/slide carefully with baking paper on to preheated baking tray/sheet and bake in top third of oven for 30-40 minutes until golden brown and oozing nicely from the holes.
Serve with extra gravy and baked beans or enjoy cold the next day. If you are using the frozen ones, defrost, glaze with milk and egg and add water and cook for same amount of time.
Emmi's Kitchen 