Autumn Meat Pasties
Embrace the flavors of the season with these hearty and comforting Autumn Meat Pasties, perfect for crisp, chilly days. Featuring a flaky, buttery homemade pastry, these hand-held delights are filled with a savory mix of ground beef, earthy root vegetables like potato, carrot, and parsnip, and a hint of aromatic thyme and warming cinnamon. Whether you’re serving them as a cozy lunch, a dinner on-the-go, or a festive autumn gathering treat, these portable pies burst with the essence of fall. With just 30 minutes of prep and a golden, crimped crust baked to perfection, these pasties are delightful both warm from the oven or at room temperature, making them a versatile seasonal favorite. Perfectly paired with apple cider or a crisp green salad, this recipe will transport you to the heart of the harvest season.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 175 grams unsalted butter
- 6 tablespoons cold water
- 1 teaspoon salt
- 250 grams ground beef
- 150 grams potato (peeled and finely diced)
- 75 grams carrot (peeled and finely diced)
- 75 grams parsnip (peeled and finely diced)
- 1 medium yellow onion (finely chopped)
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 large egg (beaten, for egg wash)
Instructions
In a large mixing bowl, sift together the flour and salt for the pastry. Add the cold, cubed butter and rub it into the flour with your fingers until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the ground beef, diced potato, carrot, parsnip, onion, thyme, cinnamon, black pepper, and salt. Mix gently but thoroughly to ensure the seasoning is evenly distributed.
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to a thickness of about 3-4mm. Use a round cutter or a plate (approximately 15cm in diameter) to cut out circles of dough.
Place 3-4 tablespoons of the filling mixture onto one half of each pastry circle, leaving a small border around the edge.
Brush the edges of the pastry circles with a little of the beaten egg, then fold the other half over the filling to create a semi-circle. Press the edges firmly together, then crimp them with a fork to seal.
Place the pasties onto the prepared baking sheet and brush the tops with the remaining beaten egg to give them a golden finish during baking.
Using a sharp knife, make 2-3 small slits in the top of each pasty to allow steam to escape during cooking.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp.
Allow the pasties to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 13.8 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
