I absolutely love a pasty. You really can't go wrong with the combination of pastry, meat, and vegetables, and the never-ending popularity of Cornish pasties just goes to prove that!
This recipe is simple, and you can scale it up to make quite a few in a batch so you have delicious pasties to hand for days afterwards. I like to warm mine in the oven for a few minutes before eating, but they're just as good cold, and make for a great snack - or serve with nice chunky home-style chips!
You can make your pastry yourself, or you can buy a block of ready made shortcrust pastry (which is what I usually do).
350g beef skirt or chuck steak, finely chopped
1 large onion, finely chopped
2 medium potatoes, peeled, thinly sliced
175g swede, peeled, finely diced
1 tbsp freshly ground black pepper
1 500g block of shortcrust pastry
A pinch of flaky sea salt
1 small beaten egg to glaze
- Heat oven to 220C/fan 200C/gas 7 then mix together the filling ingredients with a good pinch of a high quality, flaky sea salt and your ground black pepper and let sit to the side while you prepare your pastry.
- Divide your pastry into four or six pieces, depending on the size you want your pasties to be. Roll out each piece of dough on a lightly floured surface until around 0.5cm thick and trim to neaten the edges.
- Place equal amounts of filling on one half of each circle of pastry, leaving a margin at the edges all the way around. Fold the other half of the pastry over the filling and crimp the edges together.
- Lift onto a non-stick baking tray and brush with the beaten egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden.