Homemade Pasties

Homemade shortcrust pastry is by far the tastiest option (see recipe below) or you can substitute 3 sheets of ready rolled puff or shortcrust pastry, thawed. 

The recipe will make 8 to 12 pasties, depending on the size of the pastry circles.

Shortcrust Pastry

300g plain flour

½ teaspoon baking powder

½ teaspoon salt

150g butter, chopped

100ml cold water, approximately

1 egg yolk lightly whisked with 60ml cold water, to glaze

Method

Place the flour, baking powder, salt and butter in a food processor and process until the mixture resembles breadcrumbs. 

Turn out into a bowl and mix with the herbs and enough water to bring together to a soft dough.   Pat out to a rectangle about 2cm thick.

Wrap in cling film and refrigerate for 30 minutes.

For the Pastie Filling

300g grated potatoes, peeled weight – coarsely grated

60g swede, peeled weight  – coarsely grated

1 large onion, peeled and coarsely grated

400g beef mince

½ to ¾ teaspoon salt

60g butter, diced

Method

Mix all of the filling ingredients, except the butter, together until well combined.

To Assemble

Heat oven to 200 degrees C (fan forced). Line 2 baking trays with baking paper.

If using the homemade pastry, roll out thinly (approximately 6mm thick) on a lightly floured surface, dusting the top of the pastry with a little flour also.

Using a small saucer as a guide cut out 8 to 12 rounds (pastry scraps can be re-rolled when and if necessary).

Divide the filling evenly among the circles then place an equal amount of the diced butter on each.

Dampen half the edge and then fold over to enclose the filling, crimping damp side to dry. 

Place on baking tray.

Brush with the egg yolk/water mixture and then prick each pastie on Each side once with a fork.

Bake for 10 minutes, then reduce heat to 170°C and bake for 20 minutes more.