Pasties Recipe

Plain flour: The base for the pastry, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the pastry.

Salt: Enhances the flavor of both the pastry and the filling.

Cold water: Helps bring the pastry dough together.

Beef skirt: A flavorful cut of beef that provides a hearty filling.

Potatoes: Adds bulk and a comforting texture to the filling.

Swede: Also known as rutabaga, it adds a subtle sweetness and unique texture.

Onion: Provides a savory depth of flavor to the filling.

Black pepper: Adds a hint of spice to the filling.

Egg: Used for the egg wash to give the pastry a golden brown finish.

When making the dough for your pasties, ensure that the butter is very cold. This helps create a flaky texture. If the butter starts to soften while you are working it into the flour, you can place the mixture in the refrigerator for a few minutes to firm it up again. Additionally, when adding the cold water, do so gradually to avoid making the dough too wet. The dough should just come together without being sticky.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the pasties slightly healthier.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• cold water - Substitute with milk: Milk can add a richer flavor to the dough, though it may make it slightly less flaky.

• diced beef skirt - Substitute with ground beef: Ground beef is more readily available and can be used for a similar texture and flavor.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness.

• diced swede - Substitute with carrots: Carrots provide a similar texture and a slightly sweet flavor.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the filling.

• egg - Substitute with milk: Milk can be used for the egg wash to give a similar golden-brown finish to the pastry.

• Allow the pasties to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the pastry soggy.

• For short-term storage, place the cooled pasties in an airtight container. They can be kept in the refrigerator for up to 3 days.

• To freeze, individually wrap each pasty in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the filling fresh.

• Place the wrapped pasties in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.

• Once frozen, transfer the pasties to a large, resealable freezer bag or airtight container. Label with the date to keep track of their freshness.

• Frozen pasties can be stored for up to 3 months. For best results, consume within this timeframe.

• To reheat refrigerated pasties, preheat your oven to 180°C (350°F). Place the pasties on a baking sheet and heat for 15-20 minutes or until warmed through.

• For reheating frozen pasties, preheat the oven to 180°C (350°F). Place the pasties on a baking sheet and bake for 30-40 minutes, or until the pastry is golden and the filling is hot.

• Avoid microwaving pasties as it can make the pastry tough and chewy. The oven method ensures a crisp, flaky pastry.

• If you prefer to reheat in a hurry, you can microwave the pasties on medium power for 2-3 minutes, then finish in a preheated oven at 180°C (350°F) for 10-15 minutes to restore the pastry's crispness.

• Oven Method: Preheat your oven to 180°C (350°F). Place the pasties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the crust from becoming too hard. Bake for 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to let the crust crisp up.

• Microwave Method: Place the pasties on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 2-3 minutes, checking halfway through. If not heated thoroughly, continue in 30-second intervals until hot.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the pasties in the air fryer basket in a single layer. Heat for 8-10 minutes, flipping halfway through, until they are hot and the crust is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the pasties in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally, until they are warmed through and the crust is golden.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the pasties in a steamer basket and cover the pot with a lid. Steam for 10-12 minutes or until heated through. This method keeps the pasties moist but may soften the crust.

• Oven: Used for baking the pasties to a golden brown perfection.

• Mixing bowl: Essential for combining the flour, salt, and butter to create the dough.

• Cling film: Used to wrap the dough and chill it, ensuring it remains firm and easy to work with.

• Rolling pin: Helps in rolling out the dough to the desired thickness for cutting into circles.

• Knife: Necessary for dicing the beef, potatoes, swede, and onion into small, uniform pieces.

• Cutting board: Provides a stable surface for dicing the ingredients.

• Baking sheet: Used to place the assembled pasties on for baking.

• Pastry brush: Ideal for brushing the beaten egg onto the pasties to give them a shiny, golden finish.

• Measuring spoons: Ensures accurate measurement of the cold water added to the dough.

• Measuring cups: Useful for measuring the flour and other ingredients accurately.

• Fork: Can be used to crimp the edges of the pasties, sealing them properly.

• Spatula: Helps in transferring the pasties from the work surface to the baking sheet.

Prepare the filling: Dice the beef skirt, potatoes, swede, and onion in advance and store them in the fridge.

Use a food processor: Quickly combine flour and butter by pulsing in a food processor until it resembles breadcrumbs.

Pre-made dough: Use store-bought pastry dough to save time on making the dough from scratch.

Batch cooking: Make a large batch of pasties and freeze them. Reheat when needed.

Egg wash shortcut: Use a pastry brush to quickly apply the beaten egg for a golden finish.