Beef Pasties with Savoury Mince and Flaky Puff Pastry
By Isabella Quinn
Servings
4
Level
Easy
Make meat pastries: Prepare a meat mixture ahead of time and store it in the refrigerator for use in making and baking or freezing pastries for future consumption. A beef pastry has a vegetable and meat filling and a puff pastry crust coated with an egg wash. You can make various parts of the beef pastry over one or more sessions.
Ingredients for the savory mince filling include olive oil, brown or yellow onion, garlic, carrot, celery, potato, ground beef, Worcestershire sauce, flour, beef broth, tomato paste, and frozen peas. The savory mince filling is prepared as a vegetable filling for pasties and baked with store-bought frozen puff pastry on top. A beaten egg wash is painted on the pastry surface to help bake the pastry and keep the filling inside the half-moon-shaped pasties.
With partially thawed pastry sheets, you should be able to fold the pastry around the meat stuffing and shape the pastry edges into half circles without tearing them. Baking for about 20 minutes at 180C / 350F should give you a lightly browned, risen pastry and cooked filling. The main challenge with this recipe is packing warm meat stuffing into the pastry rounds. To overcome this challenge, you may want to chill the meat before using it.
Serve baked pasties to family members at a meal or at other times. According to a website article, frozen baked pasties should be reheated in an oven on a lined tray rather than in a microwave, because microwave cooking may leave the pastry dough moist. Baked pasties are useful for serving small portions.
Why we keep this one around
- The cooked meat filling can be prepared ahead of time. The final product can be assembled with thawed pastry and other components and baked.
- Cooked pasties can be frozen in an airtight container after cooling for use on busy nights when you need a baked dinner.
- Oven reheating at 180C / 350F, the same temperature as baking, is a recommended method for reheating frozen pasties.
- Advantages of oven reheating include a drier pastry compared to microwave reheating.
- Portion the mince and spoon it into pastry rounds to avoid sloshing and other problems when baking two batches of pastry.
- Using store-bought frozen puff pastry reduces preparation time, as the frozen puff pastry sheets can be allowed to thaw and then rolled into rounds to enclose the cooked ground meat filling.
- Leftover cooked savory mince can be used in another recipe from this country to make filled pastries rather than the original dish.
Ingredients
- •olive oil
- •brown or yellow onion
- •garlic
- •carrot
- •celery
- •potato
- •beef mince / ground beef
- •Worcestershire sauce
- •all purpose flour
- •beef stock
- •tomato paste
- •frozen peas
- •puff pastry (store-bought frozen)
- •egg (for egg wash)
Instructions
- 1
Cook the savoury mince following the instructions in the linked savoury mince recipe.
- 2
Preheat the oven to 180C / 350F and line two baking trays with baking paper or silicone mats.
- 3
Remove the puff pastry sheets from the freezer, separate them, and allow them to thaw partially.
- 4
Use a round cookie cutter or wide-mouth mug to cut 4 rounds from each pastry sheet.
- 5
Spoon a tablespoon or so of savoury mince into the middle of each pastry round.
- 6
Brush the edges with egg wash, then bring the edges together to form a semicircle.
- 7
Crimp the edges together with your fingers to seal the filling inside.
- 8
Place the pasties upright on the baking trays and brush each one with egg wash.
- 9
Bake for 20 minutes, or until golden, puffy, and cooked through.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
