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Pasties

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is how my Mum made them. We still love them:)

This is how my Mum made them. We still love them:)

Ingredients

Serves: 10

Metric Cups

For the Pastry

  • 500 grams flour
  • 1 pinch of salt
  • 300 grams butter (cold)
  • water (ice-cold)

For the Filling

  • 500 grams steak (round steak, cut into 1 1/2 cm cubes)
  • 1 large onion (finely chopped)
  • 2 large potatoes (chopped fairly small)
  • 1 medium swede (chopped fairly small)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 egg (lightly beaten)

For the Pastry

  • 18 ounces flour
  • 1 pinch of salt
  • 11 ounces butter (cold)
  • water (ice-cold)

For the Filling

  • 18 ounces steak (round steak, cut into 1 1/2 cm cubes)
  • 1 large onion (finely chopped)
  • 2 large potatoes (chopped fairly small)
  • 1 medium rutabaga (chopped fairly small)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 egg (lightly beaten)

Method

Pasties is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Process flour, salt and butter until it looks like breadcrumbs. Pour cold water down chute while motor is running until it just comes together. Turn out onto floured board and lightly roll out,fold down top 1/3 and seal, fold up bottom 1/3 and seal to form a rectangle. Then fold again the other way and seal. Roll out to a square. Put in a plastic bag in the fridge while cutting up meat etc. for pasties.
  • Preheat oven to 230 c (210 c fan).
  • Combine meat and vegetables. Season well with salt and pepper.
  • I usually cut pastry in half and roll out 1 at a time. Roll out pastry and cut circles using a small plate as a guide. Place about 2 piling tablespoons of the meat and vegetables onto circles. Fold over carefully and press edges together and use thumbs and forefingers to pinch and turn edges.
  • Place on baking tray (I usually line with baking paper) and cut a small slit in the top with the point of a knife. Brush with beaten egg. You can put the first tray in the oven while preparing the second.
  • Bake 45 minutes to 1 hour, turning oven down to 180 c (160c fan) when second batch has turned golden brown.
  • Process flour, salt and butter until it looks like breadcrumbs. Pour cold water down chute while motor is running until it just comes together. Turn out onto floured board and lightly roll out,fold down top 1/3 and seal, fold up bottom 1/3 and seal to form a rectangle. Then fold again the other way and seal. Roll out to a square. Put in a plastic bag in the fridge while cutting up meat etc. for pasties.
  • Preheat oven to 230 c (210 c fan).
  • Combine meat and vegetables. Season well with salt and pepper.
  • I usually cut pastry in half and roll out 1 at a time. Roll out pastry and cut circles using a small plate as a guide. Place about 2 piling tablespoons of the meat and vegetables onto circles. Fold over carefully and press edges together and use thumbs and forefingers to pinch and turn edges.
  • Place on baking tray (I usually line with baking paper) and cut a small slit in the top with the point of a knife. Brush with beaten egg. You can put the first tray in the oven while preparing the second.
  • Bake 45 minutes to 1 hour, turning oven down to 180 c (160c fan) when second batch has turned golden brown.
  • Additional Information

    Serve with tomato sauce, or indeed any sauce you like. Pasties are also delicious cold and make great picnic food.

    Serve with tomato sauce, or indeed any sauce you like. Pasties are also delicious cold and make great picnic food.

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