Pasties Recipe

Beef skirt: A flavorful cut of beef that adds richness to the filling.

Potatoes: Adds a starchy, comforting element to the pasties.

Onions: Provides a sweet and savory flavor to the filling.

Swede: Also known as rutabaga, it adds a slightly sweet and earthy taste.

Shortcrust pastry: The dough that encases the filling, creating a flaky and golden crust.

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

Salt: Enhances the overall flavor of the filling.

Pepper: Adds a bit 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 soft and sticky. Additionally, when crimping the edges of the pasties, use a fork or your fingers to create a tight seal, which will help keep the filling inside during baking.

• diced beef skirt - 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 - Substitute with ground beef: Ground beef can be used for a different texture and is easier to find in stores.

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

• peeled and diced potatoes - Substitute with parsnips: Parsnips offer a similar texture but with a slightly sweeter and nuttier flavor.

• finely chopped onions - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• finely chopped onions - Substitute with leeks: Leeks offer a more delicate and subtle onion flavor.

• diced swede - Substitute with turnips: Turnips have a similar texture and slightly peppery flavor, making them a good alternative.

• diced swede - Substitute with carrots: Carrots add a bit of sweetness and color to the pasties.

• ready-made or homemade shortcrust pastry - Substitute with puff pastry: Puff pastry provides a flakier and lighter texture compared to shortcrust pastry.

• ready-made or homemade shortcrust pastry - Substitute with whole wheat pastry: Whole wheat pastry offers a nuttier flavor and is a healthier alternative.

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

• beaten egg - Substitute with melted butter: Melted butter can also be used to achieve a golden-brown crust.

• salt - Substitute with soy sauce: Soy sauce adds a different depth of flavor and can be used to season the filling.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the pasties.

• Allow the pasties to cool completely at room temperature before storing or freezing.
• For short-term storage, place the pasties in an airtight container. They can be kept in the refrigerator for up to 3 days.
• To freeze, wrap each pasty individually in plastic wrap or aluminum foil. Ensure they are tightly sealed to prevent freezer burn.
• Place the wrapped pasties in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• Frozen pasties can be stored for up to 3 months. For best results, consume within this timeframe.
• When ready to eat, thaw the pasties in the refrigerator overnight.
• Reheat in a preheated oven at 180°C (356°F) for about 20 minutes or until heated through. Alternatively, you can reheat in the microwave, but the pastry may not be as crisp.
• If reheating from frozen, bake in a preheated oven at 180°C (356°F) for 30-35 minutes or until thoroughly heated and the pastry is golden brown.

• Preheat your oven to 180°C (356°F). Place the pasties on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent the pastry from becoming too hard. Bake for about 15-20 minutes or until heated through.

• If you're in a hurry, you can use a microwave. Place the pasties on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a crispier texture, use an air fryer. Preheat the air fryer to 160°C (320°F). Place the pasties in the basket and heat for about 8-10 minutes, flipping halfway through to ensure even crisping.

• You can also reheat pasties on the stovetop. Heat a non-stick skillet over medium heat. Place the pasties in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until warmed through and the pastry is crispy.

• If you have a toaster oven, preheat it to 180°C (356°F). Place the pasties on the rack or a baking tray. Heat for about 10-15 minutes or until the pastry is golden and the filling is hot.

• Oven: Used to bake the pasties at the required temperature of 220°C (428°F).

• Large bowl: Needed to mix the beef, potatoes, onions, and swede together.

• Rolling pin: Essential for rolling out the pastry into circles.

• Pastry cutter: Useful for cutting the pastry into equal circles.

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

• Baking tray: Required to place the pasties on for baking.

• Knife: Necessary for dicing the beef, potatoes, and swede, and for finely chopping the onions.

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

• Measuring scale: Ensures accurate measurement of ingredients like beef, potatoes, onions, swede, and pastry.

• Fork: Can be used to crimp the edges of the pastry to seal the pasties.

• Cooling rack: Allows the pasties to cool slightly before serving.

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

Use ready-made pastry: Opt for ready-made shortcrust pastry to save time on making your own.

Batch process: Roll out all the pastry circles at once and fill them assembly-line style.

Quick crimping: Use a fork to quickly crimp the edges of the pasties.

Preheat the oven: Ensure the oven is preheated to 220°c (428°f) before you start assembling the pasties.