Pasty, UK

 

Pasty, UK

Ingredients

For the Pastry:

• 450 g (3 2/3 cups) plain (all-purpose) flour
• 2 tsp baking powder
• 1 tsp salt
• 125 g (1/2 cup + 1 tsp) unsalted butter, chopped into chunks
• 2 egg yolks
• 125 ml (1/2 cup + 1 tsp) cold water

For the Filling:

• 400 g beef skirt steak or sirloin, cut into small cubes
• 400 g potatoes, peeled and diced into 1 cm cubes
• 200 g swede (rutabaga), peeled and diced into 1 cm cubes
• 2 medium onions, diced
• Salt and pepper to taste
• Butter (for dotting on top of the filling)
• 1 egg, beaten (for glazing)

Instructions

Step 1: Make the Pastry

1. In a food processor, combine the flour, baking powder, and salt. Pulse briefly to mix.
2. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolks and mix, then gradually add the cold water until the dough comes together. You may not need all the water.
4. Wrap the pastry in cling film and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. In a large bowl, combine the beef, potatoes, swede, and onions. Season generously with salt and pepper.
2. Mix well to ensure even distribution of ingredients.

Step 3: Assemble the Pasties

1. Preheat your oven to 200°C (400°F).
2. Roll out the pastry on a floured surface to about 3 mm thick. Use a plate as a template to cut out circles (about 22 cm in diameter).
3. Place a generous handful of filling on one half of each pastry circle. Dot with a little butter.
4. Brush the edge of the pastry with beaten egg, fold over to create a semi-circle, and seal by crimping the edges with your fingers.
5. Make a small hole in the top of each pasty to allow steam to escape.

Step 4: Bake

1. Place the pasties on a baking tray lined with parchment paper.
2. Brush the tops with remaining beaten egg for a golden finish.
3. Bake for about 50 minutes or until golden brown.

Step 5: Serve

Let the pasties cool for a few minutes before serving. They can be enjoyed warm or cold, making them perfect for lunch or dinner.