Traditional British Beef and Vegetable Pasties

Ingredients

• For the pastry: For the pastry:
• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• ½ cup (120ml) ice water ½ cup (120ml) ice water
• For the filling: For the filling:
• 1 pound (450g) beef, cut into small cubes 1 pound (450g) beef, cut into small cubes
• 1 cup (150g) potatoes, peeled and diced 1 cup (150g) potatoes, peeled and diced
• 1 cup (150g) carrots, peeled and diced 1 cup (150g) carrots, peeled and diced
• 1 cup (150g) onions, finely chopped 1 cup (150g) onions, finely chopped
• 1 cup (150g) swede (rutabaga), peeled and diced 1 cup (150g) swede (rutabaga), peeled and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 14g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 18g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onions, and sauté until they become translucent.
4. 4.
   Add the beef cubes to the skillet and cook until browned on all sides. Stir in the diced potatoes, carrots, and swede.
5. 5.
   Sprinkle the dried thyme, dried rosemary, salt, and pepper over the filling mixture. Stir well to combine all the ingredients. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about ¼ inch (0.6 cm). Cut out circles approximately 6-8 inches (15-20 cm) in diameter.
8. 8.
   Place a generous amount of the cooled filling onto one half of each pastry circle, leaving a border around the edges. Fold the other half of the pastry over the filling to create a half-moon shape.
9. 9.
   Use a fork to crimp the edges of the pasties, sealing them tightly. Brush the tops of the pasties with the beaten egg wash.
10. 10.
    Transfer the pasties to a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, and cut it into small cubes to ensure even cooking.
• Swede (rutabaga) — Peel and dice the swede into small pieces to ensure it cooks through and blends well with the other ingredients.
• Pastry — Keep the butter cold and handle the dough as little as possible to achieve a flaky pastry crust.

Tips & Tricks

• For a vegetarian version, substitute the beef with mushrooms or a plant-based meat alternative.
• Add a sprinkle of grated cheese on top of the filling before sealing the pasties for an extra savory touch.
• Serve the pasties warm with a side of tangy tomato chutney or Worcestershire sauce for dipping.
• Make a double batch of pasties and freeze the extras for a quick and convenient meal option.
• Experiment with different herbs and spices to customize the flavor profile of the filling.

Serving advice

Serve the Beef and Vegetable Pasties hot or warm as a main course. They can be enjoyed on their own or paired with a fresh green salad for a complete meal.

Presentation advice

Arrange the pasties on a platter, allowing their golden crusts to shine. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant touch.