Classic Beef Pasty
Discover the timeless charm of a **Classic Beef Pasty**, a hearty and flavorful British-inspired hand pie perfect for any meal. This recipe combines a buttery, flaky pastry with a robust filling of tender diced beef, potatoes, carrots, onions, and rutabaga, seasoned to perfection with salt and freshly ground pepper. Crafted with a homemade shortcrust dough, the pasties are baked until golden brown, creating a mouthwatering combination of textures. With its rustic appeal and wholesome ingredients, this comforting dish is ideal for lunch, dinner, or even portable snacks. Easy to make and endlessly satisfying, these savory delights are sure to impress both family and friends. Perfect for fans of traditional British cuisine, the Classic Beef Pasty guarantees homemade comfort at its finest.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter, cold and cubed
- 125 milliliters cold water
- 300 grams beef chuck, diced
- 150 grams potato, peeled and diced
- 100 grams yellow onion, finely chopped
- 100 grams carrot, peeled and diced
- 100 grams rutabaga or swede, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 egg, beaten
Instructions
In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse breadcrumbs.
Slowly add the cold water to the flour mixture while mixing with a fork, just enough to bring the dough together. Do not overwork the dough.
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the diced beef, potato, onion, carrot, and rutabaga. Season with salt and pepper, and mix well.
Remove the dough from the refrigerator and divide it into four equal portions.
On a floured surface, roll out each portion of dough into a circle about 20 cm (8 inches) in diameter.
Place a quarter of the beef and vegetable mixture in the center of each dough circle.
Brush the edges of the dough circles with a little cold water. Fold each circle in half over the filling to form a semi-circle, then crimp the edges to seal.
Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and cooked through.
Allow the pasties to cool for a few minutes after removing them from the oven before serving.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 690 mg | 15% | |
*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.
