Pasties Recipe

Flour: The base for the pastry, providing structure and texture.

Butter: Adds richness and flakiness to the pastry.

Salt: Enhances the flavors of both the pastry and the filling.

Water: Helps bind the dough together.

Beef skirt: A flavorful cut of beef that becomes tender when cooked.

Potatoes: Adds heartiness and absorbs flavors from the other ingredients.

Swede: A root vegetable that adds sweetness and texture.

Onion: Provides a savory depth to the filling.

Egg: Used for glazing the pastry to give it a golden brown finish.

Pepper: Adds a bit of heat and enhances the overall flavor.

When making the pastry for your pasties, ensure that the butter is very cold. This helps create a flaky texture. Use your fingertips to rub the butter into the flour quickly to avoid warming it up. If the mixture starts to feel too warm, place it in the fridge for a few minutes before continuing.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pastry slightly denser.

• cold and diced butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold and diced butter - Substitute with lard: Lard can create a flakier pastry, but it has a different flavor profile.

• diced beef skirt - Substitute with ground beef: Ground beef is more readily available and cooks faster, though it may not have the same texture.

• diced beef skirt - Substitute with diced chicken: Diced chicken offers a lighter alternative, though it changes the traditional flavor.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness, along with more vitamins.

• 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 provide a sweeter flavor and similar texture, though they are less starchy.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• beaten egg - Substitute with milk: Milk can be used for glazing to achieve a similar golden color, though it won't be as shiny.

• beaten egg - Substitute with egg wash: An egg wash (egg mixed with water or milk) can provide a similar glazing effect.

• Allow the freshly baked pasties to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the pastry soggy.

• Once cooled, individually wrap each pasty in cling film or aluminum foil. This helps to maintain their shape and prevents them from sticking together.

• Place the wrapped pasties in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of preparation. This ensures you keep track of their freshness and consume them within a reasonable time frame.

• Store the pasties in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can be kept for up to 3 months.

• When ready to reheat, preheat your oven to 180°C (356°F). Remove the pasties from the refrigerator or freezer and unwrap them.

• If reheating from frozen, place the pasties on a baking tray and cover them loosely with aluminum foil. This prevents the pastry from over-browning while the filling heats through. Bake for 30-40 minutes or until thoroughly heated.

• If reheating from the refrigerator, place the pasties on a baking tray and bake for 15-20 minutes or until heated through and the pastry is crisp.

• For a quicker option, you can reheat the pasties in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel to keep the pastry from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note that the pastry may not be as crisp as when reheated in the oven.

• Enjoy your pasties warm, perhaps with a side of gravy or salad for a complete meal.

• Preheat your oven to 180°c (356°f). Place the pasties on a baking tray and cover them with aluminum foil to prevent them from drying out. 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. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.

• For a crispy crust, use a toaster oven. Preheat the toaster oven to 180°c (356°f). Place the pasties directly on the rack or on a baking tray. Heat for 10-15 minutes or until warmed through and the crust is crispy.

• If you have an air fryer, preheat it to 160°c (320°f). Place the pasties in the basket and heat for 8-10 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the pasties in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until warmed through.

• Mixing bowl: A large bowl used to combine the flour, salt, and butter, and later to mix the filling ingredients.

• Cling film: Plastic wrap used to cover and chill the dough in the refrigerator.

• Rolling pin: A cylindrical tool used to roll out the pastry dough into circles.

• Pastry cutter: A tool or a knife used to cut the rolled-out dough into circular shapes.

• Baking tray: A flat sheet used to place the pasties on for baking in the oven.

• Oven: The appliance preheated to 220°C (428°F) and used to bake the pasties until golden brown.

• Pastry brush: A brush used to apply the beaten egg glaze on the pasties.

• Knife: A sharp tool used to dice the beef skirt, potatoes, swede, and finely chop the onion.

• Measuring spoons: Spoons used to measure out the cold water and other small quantities of ingredients.

• Measuring cups: Cups used to measure the flour and other larger quantities of ingredients.

• Cutting board: A board used as a surface for dicing the beef, potatoes, swede, and chopping the onion.

• Refrigerator: An appliance used to chill the dough for 30 minutes.

• Spatula: A tool used to help transfer the pasties onto the baking tray.

Prepare the filling: Dice the beef skirt, potatoes, swede, and onion in advance and store them in the fridge to save time on the day of cooking.

Use a food processor: Quickly combine the flour, butter, and salt using a food processor to achieve a breadcrumb-like texture faster.

Pre-made pastry: Consider using pre-made pastry dough to skip the dough preparation step entirely.

Batch cooking: Make a large batch of pasties and freeze them. Reheat as needed for a quick meal.

Efficient rolling: Roll out the pastry dough between two sheets of parchment paper to prevent sticking and save cleanup time.