Saturday 25 August 2018

Home-made Pasties

my cooking usually looks 'rustic' but these are delicious

Just a quick post to record this lovely recipe adapted from this recipe with a little help from Heather.
Heather suggested grating the vegies and adding a teaspoon or two of cornflour to soak up the vegetable juices and stop the pastry getting too moist.

I make my own all-butter pastry in the food processor so I grated the vegies in that as well while it was out. You could use hand-made pastry or sheets of store bought shortcrust pastry. We'd had a couple of Cornish pasties from a local butcher's shop and if there was a teaspoon of meat in each one I will eat my hat! $4 each too!

Pastry- Makes 8 large pasties

400gms wholemeal flour
200gms butter chopped into smallish pieces
very cold water

Pulse the flour and butter until you have a breadcrumb like mix, slowly pour in a little cold water at a time until it all comes together in a large ball. Cover tightly with a damp tea towel or two or place in a plastic bag in the 'fridge until you are ready to use it, all day is fine...take it out a short while before you sue it for the butter to soften again.


300gm minced beef
3 medium sized potatoes, peeled and grated
1 large carrot, grated
1 brown onion, grated or finely chopped
2 T peas or corn
1 teaspoon of beef stock powder or simply use lots of salt and pepper, they must be well seasoned
1 beaten egg
Mix well

Take the pastry and cut it into 8 equal portions, roll into a ball and then use a rolling pin to roll it out into a circle the size of a small plate.
Place around 1/8th of the filling mix on one side and fold the other half over, seal with a little water.
Place on a baking tray and brush with the beaten egg for a lovely golden...Joe got this job as I was running late after Dad had lost his car at the shopping centre and I had to go and help him look for it and then revive him with a cuppa here at home!
Joe was heard to mutter in French "I am an artiste" as he painted the pasties!

Bake at 180C for around 45-50 mins

I had too much filling for the last pasty so I made a rustic looking 'pie' and poked some cheese in too for Joe(he is French after all)

So Dad has 2 of them, 2 are in the freezer(they freeze very well), we had one each on Thursday and can have another for dinner tonight. lunch today ...they didn't make to dinner time :)
Have a great weekend every-one


  1. Those look wonderful!! I can't wait for cooler weather!

  2. These look so delicious Sue. It is your pastry I am really impressed by. I must give it a go. I love the rustic look:) Pauline

  3. Mmmm they look so tasty, especially the 'rustic pie' with cheese.

  4. yum yum yum, if you wanted to make the pastry a sweet one hw much sugar would you add please

    1. hallo there, about 1/2 a cup of castor sugar should be enough, if you don't have castor sugar a quick blitz in the processor of granulated sugar will make you some!