Sunday, 3 February 2013

Savoury Pasties

I love making pasties, I will get round to sharing my traditional Cornish pasty recipe soon. Pasties are cheap and tasty, they are great for packed lunches. The tradition of the humble pasty is an interesting one, In Cornwall the thick crust was for the tin miners to hold and throw away (their hands were covered in poisonous tin deposits)  The pasties had both a sweet and meaty filling - the meat on one side, sweet on the other.  

I  used a bread mix for the pasty - that might seem odd but i got the idea from the Hairy Bikers. I was very sceptical but not only is it lower in fat, the "pastry" is very nice indeed.
You could also use short crust, puff or rough puff pastry too..

Savoury Minced Beef Pasty
This is very cheap to make, using  a small amount of a few ingredients, you can use the cheapest mince for this if needs be, the condiments you use add lots of flavour. This savoury one can work just as well with veggie mince. I have added lentils to the mixture. Lentils are not only a great source of fibre and iron, they also bulk out meals. 

Spoon usage 2/3
Kitchen Skill - novice to some skill
cost £2 - 33p per pasty (20p per small)
Makes 6 medium  or 10 small

food processor (if you have one)
Mixing bowl
Rolling pin

If the pastry is too difficult to make by hand (it requires some dexterity) use pre rolled pastry either short crust or puff
Make pastry in a food processor if you have one
If chopping is too much then grate the veg - works just as well

100g mince beef or veggie mince
1 medium carrot
1 onion or small leek
1 medium potato
2 handful of red lentils* (optional just use more veg)
handful of frozen peas
1/2 pint boiling water
1 beef stock cube  - use veggie stock cube if making veggie version
good dash worcestershire sauce  (use hendersons relish for veggie alternative)
1 tsp ketchup
1tsp brown sauce
Salt & pepper

250 packet bread mix
150 Ml hand hot water
(that's half a packet of a small bread mix)

dice or grate the:
onion or leek
make beef stock - dissolve stock cube in the boiling water
heat the over to 190C or gas mark 5


1. brown the mince - if you have used a cheaper mince drain off the juices and excess fat

2.add onions or leeks, cook on a medium heat until the onion is translucent, season with salt & pepper

3. add the worcestershire sauce, ketchup & brown sauce to the beef stock and stir well, pour on to the meat

4. add the carrot, potatoes and peas and lentils

5. cook on a low heat (you want it to be just bubbling) until the lentils are plump - you may need to add more liquid.

6 leave to go cold

Rest - if you are too tired at this point, put the filling in the fridge will be fine over night

1.make the dough according to the packet mix and follow instructions - up to baking
  Or make what ever pastry you fancy, or use the pre made stuff.

2.roll out the dough until its 2-3 mill thick - use a small plate to cut out a circle - repeat until
  you have 6.

3. spoon the mixture into the centre of the circle, use a little but of mil to wet the edge nearest you.

4.  fold over the back edge towards you and using a fork press along the edge to seal them. I use a Cornish
    pasty crimp action but using the fork is fine.

5. brush the pastry with milk or an egg wash 

5. place in the centre of the oven for 30-35 minutes.

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