Pasties Recipe

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

Unsalted butter: Adds richness and flakiness to the pastry.

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

Cold water: Helps bind the pastry dough together.

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

Potatoes: Adds heartiness and texture to the filling.

Swede: Also known as rutabaga, it adds a sweet, earthy flavor.

Onion: Provides a savory depth to the filling.

Pepper: Adds a hint of spice to the filling.

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

When making the pastry for your pasties, ensure that the butter is very cold. This will help create a flaky texture. You can even chill the flour and mixing bowl beforehand to keep everything as cool as possible. When rubbing the butter into the flour, work quickly with your fingertips to prevent the butter from warming up. If you notice the dough becoming too soft, pop it back in the fridge for a few minutes before continuing.

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

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

• cold water - Substitute with milk: Milk can add a richer flavor and help create a more tender pastry.

• beef skirt - Substitute with chuck steak: Chuck steak is a good alternative as it is also flavorful and becomes tender when cooked.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and add a touch of sweetness to the pasties.

• swede - Substitute with turnip: Turnips have a similar texture and slightly peppery taste, making them a suitable replacement.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions.

• egg - Substitute with milk: Milk can be used for glazing to achieve a similar golden-brown finish on the pastry.

• Allow the freshly baked pasties to cool completely at room temperature before storing or freezing. This prevents condensation from forming inside the storage container, which could make the pastry soggy.

• For short-term storage, place the cooled pasties in an airtight container or wrap them individually in aluminum foil. Store them in the refrigerator for up to 3 days. This keeps the pastry crisp and the filling fresh.

• If you plan to keep the pasties for a longer period, freezing is the way to go. Wrap each pasty tightly in plastic wrap, ensuring there are no exposed areas. Then, place them in a freezer-safe bag or container. Label with the date for easy tracking.

• When you're ready to enjoy a frozen pasty, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing helps maintain the texture of both the pastry and the filling.

• To reheat, preheat your oven to 180°c (350°f). Place the thawed pasties on a baking tray and cover them loosely with foil to prevent over-browning. Heat for about 20-25 minutes or until piping hot throughout.

• For a quick reheat, you can use a microwave, but be aware that this might soften the pastry. Place the pasty on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking for warmth.

• If you prefer a crispier finish after microwaving, pop the pasty in a preheated oven at 200°c (400°f) for a few minutes to restore its golden crust.

• Avoid refreezing pasties once they have been thawed, as this can affect the quality and safety of the food.

• Preheat your oven to 180°c (350°f). Place the pasties on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Heat for about 15-20 minutes until the pastry is crisp and the filling is piping hot.

• For a quick fix, use a microwave. Place the pasties on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even warming. Note that the pastry might lose some of its crispness.

• If you have an air fryer, preheat it to 160°c (320°f). Place the pasties in the basket, ensuring they don't overlap. Heat for about 8-10 minutes, which will help maintain a crispy pastry exterior while warming the filling thoroughly.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the pasties in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, ensuring the pastry doesn't burn while the filling heats through.

• Oven: Used to bake the pasties at a consistent temperature of 200°C (400°F) until they are golden brown.

• Mixing bowl: Essential for combining ingredients like flour, salt, and butter for the pastry, as well as mixing the beef, potatoes, swede, and onion for the filling.

• Pastry cutter: Handy for cutting the butter into the flour to achieve a breadcrumb-like texture.

• Cling film: Used to wrap the dough and chill it, ensuring it maintains its shape and texture.

• Rolling pin: Necessary for rolling out the pastry dough to the desired thickness before cutting into circles.

• Round cutter: Useful for cutting the rolled-out pastry into uniform circles, approximately 20cm in diameter.

• Baking tray: Provides a flat surface for placing the pasties in the oven, ensuring even baking.

• Pastry brush: Used to apply the beaten egg on the edges of the pastry and on top of the pasties for a golden glaze.

• Knife: Essential for dicing the beef, potatoes, and swede, and for finely chopping the onion.

• Measuring spoons: Useful for accurately measuring the cold water added to the dough.

• Crimping tool: Optional, but helpful for sealing the edges of the pasties with a decorative finish.

Prepare the filling ahead: Dice the beef skirt, potatoes, swede, and onion the night before and store them in the fridge. This will save you time on the day of baking.

Use a food processor: Quickly blend the flour and butter to achieve a breadcrumb texture, speeding up the pastry-making process.

Batch roll the pastry: Roll out all the pastry at once and cut multiple circles to streamline assembly.

Preheat the oven early: Ensure your oven is ready by the time you finish assembling the pasties to avoid waiting.