Yield: 12 pasties

Beef Pasties​

Recipe from Cook It Real Good​

Made with leftover savoury mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.

Ingredients​

For the Savoury Mince​

• 1 tbsp Olive Oil
• 1 Brown / Yellow Onion, diced
• 1 Carrot, peeled & diced
• 2 Celery Stalks, diced
• 2 Garlic Cloves, minced
• 500g / 1 lbs Beef Mince / Ground Beef
• 1 tbsp All Purpose / Plain Flour
• 1 Potato, peeled & diced
• 1.5 cups Beef Stock
• 2 tbsp Worcestershire Sauce
• 2 tbsp Tomato Paste
• 1/4 cup Frozen Peas

For the Pasties​

• 3 sheets Frozen Puff Pastry
• 1 egg, lightly whisked

Instructions​

1. Cook Savoury Mince following the instructions in this post.
2. Preheat the oven to 180°C / 350°F and a line two baking trays with baking paper or silicone mats.
3. Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.
4. Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
5. Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
6. Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.

Notes​

Can you freeze pasties?
Absolutely. Once cooled, cooked pasties can be frozen in an airtight container for up to 3 months.

How do you reheat cooked pasties?
Preheat the oven to 180°C / 350°F, and place frozen pasties on a lined baking tray. Bake for 10 minutes, or until warmed through. You can microwave them but I don't recommend this as the pastry tends to go soggy.

Tips for Cooking Beef Pasties

• You can cook the savoury mince ahead of time to use in this recipe.
• If you're making the savoury mince at the same time, allow the savoury mince to cool before packing into the pastry.
• Feel free to use shortcut pastry instead of puff pastry.

 

[Luckyus]

I use left over bolognaise sauce with diced spud, swede and peas.

 

[Babybird]

I use left over bolognaise sauce with diced spud, swede and peas.

Good idea

 

[Teddy is my boy]

I make these often but leave the pastry sheet as it is and roll it up and seal the ends for one long pasty.

 

[Luckyus]

One thhing I've noticed, whether it's the butchers or supermatkets. With the mince your getting I tend to coo it off then let it cool O/night to scrape off the excess fat, some of the kince I've bought has a solid slice of fat the next morning?