Pasties Recipe

Flour: The base for the pastry, providing structure and texture.

Butter: Adds richness and flakiness to the pastry.

Salt: Enhances the flavor of both the pastry and the filling.

Water: Helps bind the pastry dough together.

Beef skirt steak: A flavorful cut of beef that forms the main protein in the filling.

Potatoes: Adds heartiness and texture to the filling.

Swede: Provides a slightly sweet and earthy flavor to the filling.

Onion: Adds aromatic depth and sweetness to the filling.

Pepper: Adds a touch of heat and enhances the overall flavor.

Egg: Used for glazing the pastry to give it a golden brown finish.

When making the pastry for your pasties, ensure that the butter is very cold. This helps create a flaky texture. Use your fingertips to rub the butter into the flour quickly to avoid warming it up. If the dough becomes too warm, pop it back into the fridge for a few minutes before rolling it out.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pastry slightly denser.

• cold and diced butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold and diced butter - Substitute with lard: Lard can create a flakier pastry but will add a different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• cold water - Substitute with milk: Milk can add a richer flavor to the dough, though it may affect the texture slightly.

• diced beef skirt steak - Substitute with ground beef: Ground beef is more readily available and easier to work with, though it may be less tender.

• diced beef skirt steak - Substitute with lamb: Lamb offers a different flavor profile and can be equally tender.

• peeled and diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness, along with more vitamins.

• peeled and diced swede - Substitute with turnips: Turnips have a similar texture and slightly peppery flavor, making them a good substitute.

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

• finely chopped onion - Substitute with leeks: Leeks provide a milder, more subtle onion flavor.

• beaten egg - Substitute with milk: Milk can be used for glazing to achieve a similar golden-brown finish.

• beaten egg - Substitute with butter: Melted butter can also be used for glazing to add richness and a golden color.

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

• For short-term storage, place the cooled pasties in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 15-20 minutes until warmed through.

• To freeze pasties, wrap each one individually in plastic wrap or aluminum foil. This ensures they are well-protected from freezer burn and helps maintain their flavor and texture.

• Place the wrapped pasties in a single layer on a baking sheet and freeze for about 1-2 hours. This initial freezing step prevents them from sticking together.

• Once the pasties are frozen solid, transfer them to a large freezer-safe bag or airtight container. Label with the date and contents. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the pasties in the refrigerator overnight. This slow thawing process helps maintain the integrity of the pastry and filling.

• Reheat the thawed pasties in a preheated oven at 180°C (350°F) for about 20-25 minutes until they are heated through and the pastry is crisp.

• For a quicker option, you can reheat the pasties directly from frozen. Preheat the oven to 180°C (350°F) and bake for 30-35 minutes, or until the pasties are hot and the pastry is golden brown.

• Avoid using the microwave to reheat pasties as it can make the pastry tough and chewy. The oven method ensures a crisp and flaky texture.

• If you have leftover filling, store it in an airtight container in the refrigerator for up to 2 days. Use it to make fresh pasties or add it to other dishes like soups or stews.

• Oven Method: Preheat your oven to 180°C (350°F). Place the pasties on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 15-20 minutes or until the filling is hot all the way through. Remove the foil for the last 5 minutes to crisp up the pastry.

• Microwave Method: Place the pasties on a microwave-safe plate. Cover them with a damp paper towel to keep the pastry from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note that this method may result in a softer crust.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the pasties in the basket, making sure they are not touching each other. Heat for about 8-10 minutes, checking halfway through. This method will help keep the pastry crispy.

• Stovetop Method: If you prefer a crispier crust, you can reheat the pasties on a skillet. Heat a non-stick skillet over medium heat and place the pasties in the skillet. Cover with a lid and heat for about 5-7 minutes on each side, or until the filling is hot and the crust is crispy.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the pasties on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the pastry.

• Oven: Used to preheat and bake the pasties at the required temperature of 200°C (400°F).

• Mixing bowl: Essential for combining the flour, salt, and butter to create the dough, as well as mixing the filling ingredients.

• Cling film: Used to wrap the dough and chill it for 30 minutes to ensure it is firm and easy to work with.

• Rolling pin: Necessary for rolling out the pastry dough into circles.

• Knife: Used for dicing the beef, potatoes, and swede, as well as finely chopping the onion.

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

• Baking tray: Used to place the assembled pasties on for baking.

• Pastry brush: Used to brush the beaten egg over the pasties for a golden brown glaze.

• Measuring spoons: Essential for accurately measuring the salt, pepper, and water.

• Measuring cups: Useful for measuring the flour and other ingredients accurately.

• Fork: Can be used to crimp the edges of the pasties to seal them properly.

• Spatula: Handy for transferring the pasties onto the baking tray without breaking them.

Prepare the filling in advance: Dice the beef skirt steak, potatoes, swede, and onion the night before and store them in the fridge.

Use a food processor: Quickly combine the flour and butter using a food processor to save time on making the pastry dough.

Preheat the oven early: Turn on the oven while you assemble the pasties to ensure it's ready when you are.

Batch work: Roll out all the pastry circles at once and fill them in one go to streamline the process.

Use parchment paper: Line your baking tray with parchment paper for easy cleanup.