Hearty Vegetable and Beef Pasties
These Hearty Vegetable and Beef Pasties are a warm, comforting meal that invokes cherished family memories. Inspired by my mother’s traditional recipe, these pasties are a blend of seasoned ground beef and a variety of fresh vegetables, lovingly encased in crispy shortcrust pastry. With swede turnip playing a crucial role, the filling is rich with flavor yet light on meat, reflecting the humble origins of this dish. Perfect as a satisfying lunch or snack, these pasties are sure to delight your taste buds and warm your heart.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
shortcrust pastry
1 kg (5 sheets, defrosted)
ground beef
300 g (raw)
potatoes
3 medium (peeled and cut into pea-sized pieces)
carrot
1 medium (peeled and grated)
swede
1 small (peeled and grated)
onion
1 medium (very finely diced)
peas
2 tablespoons (frozen or fresh)
beef stock powder
2 teaspoons (as is)
water
2 tablespoons (as is)
black pepper
to taste (freshly ground)
egg
1 (lightly beaten)
milk
2 tablespoons (as is)
Instructions
1
Preheat your oven to 160°C for a fan-forced oven or 180°C for a non-fan-forced oven.
2
Separate the sheets of shortcrust pastry and allow them to defrost completely. Using a large dinner plate, cut out circles from the pastry, making sure you have enough for five pasties.
3
In a large mixing bowl, combine the ground beef, diced onion, grated swede, grated carrot, diced potatoes, peas, beef stock powder, and black pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
4
Divide the filling mixture into five equal portions.
5
Place one portion of the filling in the center of a pastry circle. Moisten the edges with a little water, then fold the pastry over to create a half-moon shape. Crimp the edges securely to seal the pasty.
6
Repeat the process with the remaining pastry circles and filling.
7
Arrange the pasties on a baking tray lined with parchment paper. Brush the tops with the egg and milk glaze, and make a small cut in the top of each pasty to allow steam to escape during baking.
8
Bake in your preheated oven for 45 minutes or until the pastry is golden brown and cooked through. Let them cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Vegetable and Beef Pasties?
They are a comforting meal made of seasoned ground beef and fresh vegetables encased in a crispy shortcrust pastry, inspired by traditional family recipes.
How many pasties does this recipe yield?
This recipe is designed to make five large pasties.
What type of pastry is best for these pasties?
The recipe specifically calls for shortcrust pastry to achieve a traditional, sturdy, and crispy texture.
Does the ground beef need to be cooked before filling the pastry?
No, the ground beef is mixed raw with the vegetables and cooks thoroughly inside the pastry during the 45-minute baking time.
What is the recommended oven temperature for a fan-forced oven?
For a fan-forced oven, preheat to 160°C.
What temperature should I use if my oven is not fan-forced?
If using a standard non-fan-forced oven, preheat it to 180°C.
How should the potatoes be prepared for the filling?
Potatoes should be peeled and cut into very small, pea-sized pieces to ensure they cook through at the same rate as the other ingredients.
How do I prepare the swede?
The swede should be peeled and then grated.
What is the preparation method for the carrot?
The carrot should be peeled and grated before being added to the mixing bowl.
How finely should the onion be chopped?
The onion should be very finely diced so it blends well into the filling mixture.
What role does swede play in this recipe?
Swede turnip is a crucial ingredient that provides a rich, traditional flavor and helps maintain a light meat-to-vegetable ratio.
How do I ensure the pasties are sealed properly?
Moisten the edges of the pastry circle with a little water, fold it over the filling, and crimp the edges securely with your fingers or a fork.
Why do I need to make a cut in the top of each pasty?
A small slit in the top allows steam to escape during the baking process, preventing the pasty from bursting or becoming soggy.
What is used to glaze the pasties?
A mixture of one lightly beaten egg and two tablespoons of milk is used as a glaze.
How long do the pasties take to bake?
They should be baked for approximately 45 minutes.
How can I tell when the pasties are finished cooking?
The pasties are done when the pastry has turned a golden brown color and the filling is cooked through.
Can I use fresh peas instead of frozen?
Yes, the recipe allows for either two tablespoons of frozen or fresh peas.
What seasonings are used in the filling?
The filling is seasoned with two teaspoons of beef stock powder and freshly ground black pepper to taste.
How do I get the right size for the pastry circles?
You can use a large dinner plate as a template to cut consistent circles out of the shortcrust pastry sheets.
Is it necessary to defrost the pastry?
Yes, the pastry sheets should be allowed to defrost completely so they are pliable enough to fold and crimp without cracking.
Are these pasties part of a specific cuisine?
Yes, these are inspired by British cuisine, specifically resembling traditional Cornish-style pasties.
Can I make these pasties in advance?
Yes, you can assemble the pasties and keep them refrigerated before baking, or bake them and reheat them later.
How should I store leftovers?
Leftover pasties should be stored in an airtight container in the refrigerator.
Can I freeze these pasties?
Yes, they can be frozen either raw (after assembly) or after they have been baked and cooled.
What is the best way to reheat a pasty?
Reheating in an oven or air fryer is recommended to keep the shortcrust pastry crispy.
Can I substitute the swede if I cannot find it?
While swede is traditional, you can substitute it with turnip or additional potato, though the flavor profile will change slightly.
Why is there a high ratio of vegetables to meat?
This reflects the humble origins of the dish and results in a filling that is flavorful and hearty without being too heavy.
Do I need to peel the potatoes?
Yes, the recipe recommends peeling the potatoes before cutting them into pea-sized pieces.
Is beef stock powder necessary?
It is highly recommended as it provides the primary seasoning and depth of flavor for the beef and vegetable mix.
Should the pasties cool before I eat them?
Yes, letting them cool slightly after taking them out of the oven helps the filling set and makes them easier to handle.