Yield – Approx. 12
460g cake flour
1 egg wash
20ml olive oil
460g beef, small cubed
Flour for dusting
1 large onion, cubed
2 thyme sprigs
salt & freshly ground black pepper to taste
200ml good-quality beef stock
2 carrot, small cubed
2 turnip, small cubed
10ml flat-leaf parsley, finely chopped
1 potato, small cubes
Traditionally the mixture was placed in the pastry raw, I prefer cooking the mixture prior.
1. For the pastry, sieve the flour and salt into a bowl or onto a tabletop. Make a large well and grate in the butter and add the water. Stir until absorbed. Knead the pastry until smooth and leave in the fridge for at least 30 minutes before using.
2. To make the filling, melt the butter with the olive oil in a frying pan and fry off beef that has been dusted in flour. Remove and set aside.
3. In the same frying pan, add the onion, thyme and season.
4. Add enough stock to moisten and bring to simmer, making sure that the mixture is not thick. Add the carrot, turnip and potato. Bring back to a simmer. Adjust the seasoning and mix in the Worcestershire sauce. Sprinkle with the parsley and cool before use
5. To make the pasties, roll out the pastry to about 4mm – 5mm thick and cut into 6 rounds of 15cm.
6. Preheat the oven to 200*C
7. Dampen the edges with water and bring the sides of the pastry together to make a parcel. Support the pastry with your left hand and, using your forefinger and thumb, turn the edge over and at the same time twist it, crimping it together so that it resembles a rope.
8. Place on a baking tray with the crimped edge facing the top. Brush with milk or egg wash and make a small hole to release the steam. Bake for 15 minutes.
9. Reduce the temperature to 180 *C and bake for another 15 minutes.
• Grating the butter makes it easier to rub into the flour.
• Pasties can be frozen raw, then defrosted and baked when required
Photo Credit – www.crushmag-online.com