Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!

Ingredients Nutrition

  • 1 kg shortcrust pastry, 5 sheets
  • Filling

  • 300 g ground beef
  • 3 medium potatoes, peeled and cut into tiny (pea sized)
  • 1 medium carrot, peeled and grated
  • 1 small swede, peeled and grated
  • 1 medium onion, very finely diced
  • 2 tablespoons peas
  • 2 teaspoons beef stock powder
  • 2 tablespoons water
  • black pepper, lots of black pepper
  • Glaze

  • 1 egg, lightly beaten with
  • 2 tablespoons milk

Directions

  1. Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
  2. Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
  3. Mix filling ingredients together and divide into 5.
  4. Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
  5. Repeat with remaining 4 circles of pastry.
  6. Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
  7. Cook in preheated oven for 45 minutes or until golden.
Most Helpful

5 5

Very good and filling dish. I have to say that I did "cheat" a little on this recipe. I used diced frozen hash browns and a bag of frozen peas and carrots (well...not the whole bag). This came together very quickly. I used puff pastry and it turned out great. Made for Dec 2010 Aus/NZ Swap.

2 5

Don't like to add carrots because it changes the taste. Love the pasties of the Upper Penninsula of Michigan. No carrots, peas, nor gravy.

4 5

These were good, I have never made or eaten a pastie before so it was a good treat. The only change I would make next time is to add a little seasoned salt and garlic to give it a little more flavor; I didn't want to add anything the first time around to mess up the recipe and I wasn't sure how salty if any the beef stock powder would be. Made for AUS/NZ Make My Recipe Tag.

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