Mini beef pasties - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 350 g Plain white flour
- 90 g Lard
- 90 g Butter (unsalted)
- 1 tsp Salt
- 2 tbsp Water cold
For the filling
- 450 g Beef good quality
- 1 tbsp Curry paste madras
- 450 g Potato(es) Maris Piper, peeled and finely diced
- 250 g Swede(s)
- 1 Onion(s) finely chopped
- Salt
- Pepper
- 2 tbsp Clotted cream
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1
Place the flour, salt, lard and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, or mix it together with your hands.
For this step you'll need:
- 350g Plain white flour
- 1tsp Salt
- 90g Lard
- 90g Butter (unsalted)
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2
Add the water a little at a time and pulse in a food mixer until the pastry starts coming together and leaves the edges of the bowl. Wrap the pastry and chill in the fridge for 30 minutes, this will prevent the pastry shrinking when it is cooked.
For this step you'll need:
- 2 tbsp Water cold
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3
Preheat the oven to 180°c (fan 160°c, gas mark 4).
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4
Roll the pastry on a lightly floured surface and cut out 6 circles measuring 15cm.
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5
Toss the meat in the curry paste. Mix together the vegetables in a bowl. Pile the vegetables in the middle of the pastry circles and top with the meat adding plenty of seasoning.
For this step you'll need:
- 450g Beef good quality
- 1 tbsp Curry paste madras
- 450g Potato(es) Maris Piper, peeled and finely diced
- 250g Swede(s)
- 1 Onion(s) finely chopped
- Salt
- Pepper
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6
Put a dollop of clotted cream on top. Then bring the pastry around and crimp together to form a D shape.
For this step you'll need:
- 2 tbsp Clotted cream
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7
Place on a baking sheet and cook for 40-50 minutes or until the pastry has a deep golden colour. Serve warm or cold with a crisp salad.