STEAK PASTY RECIPE - BBC FOOD
Try the Hairy Biker's recipe for a classic steak pasty - these are great to make ahead for a party or picnic.
Provided by The Hairy Bikers
Prep Time 2 hours
Cook Time 1 hours
Yield Makes 1 large pasty
Number Of Ingredients 13
Steps:
- For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
- Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
- Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.
- Preheat the oven to 180C/350F/Gas 4.
- Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.
- Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
- Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.
CORNISH PASTIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. —Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake until golden brown, 50-60 minutes. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 556 calories, FatContent 32g fat (10g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 864mg sodium, CarbohydrateContent 46g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
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