I’ve called this a Winter Pastie as I tend to make them in the cooler months. No reason really, just that I try to avoid the oven in Summer.
This little recipe can easily fit into the frugal basket, you won’t break the bank when you buy the ingredients. Mind you, the price of frozen sheets of pastry has been creeping up this season. You can always use leftover sheets for a traditional apple pie, a lemon tart, tomato and ricotta tartlets or 1960s-style cheese and mustard straws. (I spent that whole decade of dissent making cheese and mustard straws).
These pasties are very nice cold. I used to put them in my hubbie’s lunchbox back in the days when he trotted off to work every morning. Yes, Normie liked his pasties. He always said they were ‘traditional’ food.
- 6 sheets ready rolled puff pastry
The Pastie Filling
- 500 6 minced beef
- 500 g firm waxy potatoes, peeled and diced
- 200 g swede, peeled and diced
- 1 medium onion
- 1 egg, beaten
- salt and pepper
- flour to sprinkle
- Layout the pastry sheets to receive the filling
- On each sheet, put a layer of potatoes down the centre, leaving a little space at the sides of the sheet. Lightly sprinkle with salt and pepper.
- Next add a layer of swede, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer.
- Sprinkle a little flour over the filling.
- Wet the tips of your fingers and lightly moisten the edges of the puff pastry sheet. Bring the sides up and seal the pastie. Turn the pastie onto its side and crimp the edges in traditional Cornish fashion
- Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pastie. Lightly brush each pastie with the beaten egg mixture.
- Bake in a hot oven on the middle rack for 40-50 minutes until golden in colour. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.