Homemade Beef And Vegetable Pasties Recipes

HOMEMADE BEEF AND VEGETABLE PASTIES

Steps:

• Preheat your oven to 190 degrees and line a tray with baking paper.
• Sift the plain and self raising flour together in a large bowl and add a pinch of salt.
• Rub in butter until mixture resembles bread crumbs
• Add half of the water and stir through using a knife, continue to add water until dough forms. If your dough is not coming together, just add a little extra water.
• Knead the dough until smooth and then cover it and let it rest in the fridge for 15minutes.
• While the dough is resting, combine the mince, egg, grated carrot, frozen peas and corn, dried mixed herbs, onion flakes and tomato relish in a bowl. Add salt and pepper to taste.
• Roll out the pastry dough until it's around 3mm thick and cut into six rounds the size of a saucer and brush edges with a small amount of water to moisten.
• Add filling mixture to centre of each round.
• Bring sides of pastry together at the top to enclose filling. Pinch the pastry together to secure.
• Brush the tops of the homemade Beef and Vegetable Pasties with milk glaze and bake for 35 minutes or until golden and cooked through.

BEEF PASTIES

Steps:

• Cook Savoury Mince following the instructions in this post.
• Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
• Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.
• Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
• 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.
• Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.

BEEF AND VEGETABLE PASTIES RECIPE - (4.5/5)

Steps:

• Step 1 Heat oil in a large saucepan over high heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add potato, carrot, thyme, relish and worcestershire sauce. Stir to coat. Step 2 Add stock. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until vegetables are tender and liquid has almost evaporated. Stir in pea mixture. Remove from heat. Set aside for 30 minutes to cool. Step 3 Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 12cm cutter, cut 4 rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges together to seal and form frills. Step 4 Place pasties on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 30 to 35 minutes or until golden. Note: To freeze pasties, place in a single layer in an airtight container. Freeze for up to 3 months. Defrost in fridge the night before serving.