Beef and Vegetable Pastie
Transport your taste buds to the heart of comfort food with these hearty Beef and Vegetable Pasties, featuring tender minced beef, perfectly seasoned root vegetables, and a flaky, homemade buttery crust. This classic recipe combines a rich and savory filling of carrots, potatoes, peas, and onions with a touch of Worcestershire sauce for added depth, all wrapped in a golden pastry shell. Ideal for dinner, meal-prep, or a grab-and-go option, these pasties are baked to perfection, achieving a crisp exterior while staying warm and satisfying on the inside. With just 30 minutes of prep and a straightforward baking process, this dish is both approachable and impressive. Serve them with a fresh green salad, or enjoy them as a stand-alone treat—the perfect choice for cozy nights and casual gatherings alike! Keywords: beef pastie, vegetable pastie, homemade pastry, savory pie recipe, comfort food, easy baking recipe.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter
- 125 milliliters cold water
- 1 egg
- 300 grams beef chuck, minced
- 200 grams potato, peeled and diced
- 100 grams carrot, peeled and diced
- 1 medium onion, finely chopped
- 100 grams frozen peas
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon milk
Instructions
Preheat your oven to 200°C (390°F).
To make the pastry, in a large bowl, mix the flour and a pinch of salt. Cube the cold butter and add it to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add the cold water, mixing with a knife until it comes together to form a dough. Knead gently, wrap in cling film, and chill in the refrigerator while you prepare the filling.
Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook for 2-3 minutes until softened.
Increase the heat slightly and add the minced beef, browning it while breaking it up with a spoon.
Stir in the diced potato, carrot, and frozen peas. Season with Worcestershire sauce, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender. Let it cool slightly.
Divide the pastry into 6 equal portions and roll each into a circle about 15cm in diameter on a lightly floured surface.
Place a generous amount of the filling onto one half of each pastry circle, leaving a border around the edge. Brush the edges with a little water, then fold the pastry over the filling to enclose it.
Press the edges together firmly, then crimp with your fingers or a fork to seal.
Beat the egg with the tablespoon of milk to make an egg wash. Brush over each pastie.
Place the pasties on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until golden brown.
Remove from the oven and allow the pasties to cool slightly before serving.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 78.4 g | 28% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 511 mg | 11% | |
*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.
