Pasties are very evocative of my childhood. For me, they represent trips to Lancashire (not Cornwall) to visit my Grandma Rose. She would always prepare a batch of her homemade pasties for us to eat after our long car journey. And boy, did they taste good. I’m not entirely sure what she put in her little parcels of gorgeousness – although I’m planning to find out on my next visit. But in the meantime, this recipe couldn’t be simpler.
Making the pasties themselves is a little bit fiddly to start but you soon get the hang of it and they’re very forgiving! I find trying not to force too much of the mix into the pastry helps ease the pain.
What I like about them is that they’re pretty much a meal in a parcel. Although many pasty recipes include swede, my kids aren’t fans so I use carrot, but there’s no reason why you couldn’t substitute other vegetables. You can also use shop-bought shortcrust pastry if you’re in a hurry.
The following recipe makes around nine small pasties.
- 125g butter, chilled and diced
- 125 lard, chilled and diced
- 500g plain flour
- 1 egg, beaten
- 350g minced beef
- 1 onion, finely chopped
- 2 potatoes, peeled and cut into small cubes
- 175g carrots, cut into small cubes
- 1 egg, beaten
- Preheat the oven to 220C/450F/Gas 7 and line a baking sheet with greaseproof paper
- First make your pastry. Place your flour and fats in a food processor and pulse until the mixture resembles breadcrumbs. Then add the egg and combine. If it’s slightly dry, add a small amount of cold water to bring the pastry together. Form into a ball with your hands, wrap in clingfilm and chill in the fridge for at least 20 minutes
- Mix together the filling ingredients until well combined - you can do this by hand but I prefer using the food processor - and season according to taste
- Roll out your pastry to about 5mm thickness and cut out circles approximately 15cm in diameter. I use a saucer and cut around with a knife
- Place a generous dollop of the filling mix (I used around 100g for each pasty) onto each circle of pastry
- Brush beaten egg around the edge of your circle then bring two edges up to the middle and crimp the pastry together between index finger and thumb to join
- Place on the baking sheet and brush the top of the pasties with more beaten egg
- Place in the oven and bake for 10 minutes
- Reduce the temperature to 180C/350F/Gas 4 and bake for a further 30 minutes or until the pasties are nice and brown
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