Pasties Recipe

Beef skirt steak: This cut of beef is known for its flavor and tenderness, making it ideal for the filling.

Potatoes: These add a hearty and starchy component to the pasties, balancing the flavors.

Onions: They provide a sweet and savory base to the filling.

Swede: Also known as rutabaga, this root vegetable adds a unique flavor and texture.

Shortcrust pastry: This is the flaky and buttery casing that holds the filling together.

Egg: Used for the egg wash to give the pasties a golden brown finish.

Salt: Enhances the overall flavor of the filling.

Pepper: Adds a touch of heat and depth to the filling.

When preparing the shortcrust pastry, ensure it is chilled before rolling it out. This helps maintain its structure and prevents it from becoming too sticky. Additionally, when dicing the beef skirt steak, potatoes, onions, and swede, aim for uniform pieces. This ensures even cooking and a consistent texture throughout the pasties.

• diced beef skirt steak - Substitute with diced chuck steak: Chuck steak is also a flavorful cut of beef that becomes tender when cooked, making it a good alternative for pasties.

• diced beef skirt steak - Substitute with ground beef: Ground beef is more readily available and cooks faster, though it will have a different texture.

• peeled and diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a bit of sweetness to the pasties.

• peeled and diced potatoes - Substitute with turnips: Turnips provide a similar texture and earthiness, making them a good alternative.

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

• chopped onions - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the filling.

• peeled and diced swede (rutabaga) - Substitute with carrots: Carrots add a bit of sweetness and color to the filling, making them a good alternative.

• peeled and diced swede (rutabaga) - Substitute with parsnips: Parsnips have a sweet and nutty flavor that complements the other ingredients well.

• ready-made or homemade shortcrust pastry - Substitute with puff pastry: Puff pastry provides a flakier and lighter texture, though it will be less traditional.

• ready-made or homemade shortcrust pastry - Substitute with pie crust: Pie crust is similar to shortcrust pastry and can be used as a direct substitute.

• beaten egg for egg wash - Substitute with milk: Milk can be used to achieve a similar golden-brown finish on the pastry.

• beaten egg for egg wash - Substitute with cream: Cream provides a rich, golden finish similar to an egg wash.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

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

• For storing in the refrigerator:

  • Wrap each pasty individually in plastic wrap or aluminum foil to maintain freshness.
  • Place the wrapped pasties in an airtight container or a resealable plastic bag.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Wrap each pasty tightly in plastic wrap or aluminum foil.
  • Place the wrapped pasties in a freezer-safe resealable plastic bag or an airtight container.
  • Label the container with the date to keep track of storage time.
  • Freeze for up to 3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 180°C (350°F).
  • Place the pasties on a baking sheet and cover them loosely with aluminum foil to prevent over-browning.
  • Heat for about 15-20 minutes, or until warmed through.

• Reheating from frozen:

  • Preheat your oven to 180°C (350°F).
  • Place the frozen pasties on a baking sheet and cover them loosely with aluminum foil.
  • Bake for 30-40 minutes, or until heated through and the pastry is crisp.

• For a quicker reheating option:

  • Thaw the pasties in the refrigerator overnight.
  • Follow the reheating instructions for refrigerated pasties.

• Avoid reheating pasties in the microwave as it can make the pastry soggy.

• Oven Method: Preheat your oven to 180°C (350°F). Place the pasties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 20-25 minutes, or until the filling is hot and the pastry is crisp.

• Microwave Method: Place the pasties on a microwave-safe plate. Cover with a damp paper towel to keep the pastry from drying out. Heat on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until warmed through. Note: This method may result in a softer pastry.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the pasties in the air fryer basket, making sure they are not touching. Heat for 10-12 minutes, checking halfway through to ensure they are not over-browning. This method will give you a crispier pastry.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil. Place the pasties in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until the filling is hot and the pastry is crisp.

• Oven: Used to bake the pasties at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the diced beef, potatoes, onions, and swede with seasoning.

• Rolling pin: Used to roll out the shortcrust pastry to the desired thickness.

• Pastry cutter: Used to cut the rolled-out pastry into equal circles.

• Baking sheet: Used to place the assembled pasties on for baking.

• Pastry brush: Used to brush the edges of the pastry with beaten egg and to brush the tops of the pasties before baking.

• Knife: Used to dice the beef, potatoes, and swede, and to chop the onions.

• Cutting board: Used as a surface for dicing and chopping the ingredients.

• Measuring scale: Used to measure the ingredients accurately.

• Fork: Used to crimp the edges of the pastry to seal the pasties.

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

Use ready-made pastry: Opt for ready-made shortcrust pastry to save time on making it from scratch.

Batch processing: Roll out all the pastry circles and prepare all the filling portions at once to streamline the assembly process.

Quick sealing: Use a fork to crimp the edges of the pastry quickly and efficiently.

Preheat the oven: Ensure the oven is preheated to the right temperature before you start assembling the pasties.