Pasties Recipe

Plain 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.

Cold water: Helps bring the pastry dough together.

Beef skirt: A flavorful cut of beef that adds a hearty element to the filling.

Potatoes: Adds bulk and texture to the filling.

Swede: Also known as rutabaga, it adds a slightly sweet, earthy flavor to the filling.

Onion: Adds a savory depth to the filling.

Salt and pepper: Season the filling to taste.

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

When making the pastry, ensure that the butter is very cold. This helps create a flaky texture. If the butter starts to soften while you're working, pop the dough back in the fridge for a few minutes. Additionally, when mixing the filling, make sure the beef skirt, potatoes, and swede are diced uniformly. This ensures even cooking and a consistent texture in every bite.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the pastry slightly denser but healthier.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• cold water - Substitute with milk: Milk can add a richer flavor to the pastry dough.

• diced beef skirt - Substitute with ground beef: Ground beef is more readily available and cooks faster, though it may be less tender.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness.

• diced swede - Substitute with carrots: Carrots provide a similar texture and a slightly sweet flavor.

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

• salt and pepper - Substitute with herbs and spices: A mix of herbs like thyme and rosemary can add a more complex flavor profile.

• beaten egg - Substitute with milk: Milk can be used for glazing to achieve a golden-brown finish, though it may not be as shiny as an egg glaze.

• Allow the pasties to cool completely at room temperature before storing. This prevents condensation from forming, which can make the pastry soggy.

• Wrap each pasty individually in cling film or aluminum foil. This helps to maintain their freshness and prevents them from sticking together.

• Place the wrapped pasties in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn and helps to keep the pasties tasting fresh.

• Label the container or bag with the date. This ensures you keep track of how long the pasties have been stored, as they are best consumed within 2-3 months for optimal flavor and texture.

• Store the pasties in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer.

• When ready to enjoy, thaw frozen pasties in the refrigerator overnight. This gradual thawing helps to maintain the texture of the pastry.

• Reheat the pasties in a preheated oven at 180°C (350°F) for about 20 minutes or until heated through. This ensures the pastry remains crisp and the filling is warmed evenly.

• Avoid reheating pasties in the microwave, as this can make the pastry chewy and less enjoyable.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the pasties on a baking sheet lined with parchment paper.
  3. Cover the pasties loosely with aluminum foil to prevent them from drying out.
  4. Heat for 15-20 minutes or until the pasties are heated through.
  5. Remove the foil for the last 5 minutes to crisp up the pastry.

• Microwave Method:

  1. Place the pasties on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until hot.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place the pasties in the skillet and cover with a lid.
  3. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  4. Check to ensure the pasties are heated through before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 160°C (320°F).
  2. Place the pasties in the air fryer basket in a single layer.
  3. Heat for 8-10 minutes, shaking the basket halfway through.
  4. Ensure the pasties are heated through and the pastry is crispy.

• Steam Method:

  1. Set up a steamer or use a steaming basket over boiling water.
  2. Place the pasties in the steamer, ensuring they are not touching the water.
  3. Cover and steam for 10-15 minutes.
  4. Check to ensure the pasties are heated through before serving.

• Oven: Preheat to 200°c (400°f) for baking the pasties until golden brown.

• Mixing bowl: Combine the flour and salt, and rub in the butter to make the pastry dough.

• Cling film: Wrap the dough and chill it for 30 minutes.

• Rolling pin: Roll out the pastry on a floured surface.

• Knife: Dice the beef skirt, potatoes, and swede, and finely chop the onion.

• Pastry cutter: Cut the rolled-out pastry into 4 circles.

• Baking sheet: Place the filled and sealed pasties on it for baking.

• Pastry brush: Brush the edges of the pastry with beaten egg and glaze the tops.

• Measuring spoons: Measure out the cold water to add to the dough.

• Measuring cups: Measure the flour and other ingredients accurately.

• Fork: Crimp the edges of the pastry to seal the pasties.

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

Use a food processor: Quickly combine the flour, butter, and salt by pulsing in a food processor to save time on making the pastry.

Pre-made pastry: Use store-bought pastry to skip the dough-making process entirely.

Batch cooking: Double the recipe and freeze half of the pasties for a quick meal later.

Efficient rolling: Roll out the pastry between two sheets of parchment paper to prevent sticking and save cleanup time.