Pasties Recipe

Flour: The base for the dough, providing structure and texture.

Butter: Adds richness and flakiness to the pastry.

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

Water: Helps bind the dough together.

Beef skirt steak: A flavorful cut of beef that becomes tender when cooked.

Potatoes: Adds heartiness and texture to the filling.

Onion: Provides a savory depth of flavor.

Swede: Adds a slightly sweet and earthy flavor to the filling.

Black pepper: Adds a hint of spice and enhances the overall flavor.

When making the dough for your pasties, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl in the refrigerator for about 15 minutes before starting. When rubbing the butter into the flour, work quickly to avoid melting the butter with the heat from your hands.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust denser.

• cubed cold butter - Substitute with vegetable shortening: Vegetable shortening can create a flakier crust and is a good option for those avoiding dairy.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• diced beef skirt steak - Substitute with diced chicken breast: Chicken breast is a leaner option and can be more tender when cooked.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness to the filling.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet onion flavor.

• diced swede (rutabaga) - Substitute with turnips: Turnips have a similar texture and slightly peppery flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be less visually noticeable in the filling.

• Allow the pasties to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the cooled pasties in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 3 days.
• To freeze, wrap each pasty tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped pasties in a resealable freezer bag or airtight container.
• Label the container with the date to keep track of freshness. Pasties can be frozen for up to 3 months.
• When ready to eat, thaw the pasties in the refrigerator overnight if frozen.
• Reheat refrigerated or thawed pasties in a preheated oven at 180°C (350°F) for about 20 minutes, or until heated through and the pastry is crisp.
• For a quicker option, reheat in the microwave on medium power for 2-3 minutes, but note that the pastry may not be as crisp.
• Avoid reheating pasties multiple times as this can affect the texture and flavor of the filling and pastry.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover pasties on a baking sheet lined with parchment paper.
  3. Cover the pasties with aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until the filling is hot and the pastry is crisp.
  5. Remove the foil for the last 5 minutes to allow the pastry to become golden and flaky.

• Microwave Method:

  1. Place the pasties on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the pastry from drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. For a crispier pastry, finish by placing the pasties in a preheated oven at 180°C (350°F) for 5 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the pasties in the air fryer basket, ensuring they are not touching.
  3. Heat for 8-10 minutes, checking halfway through to ensure even heating.
  4. If necessary, increase the temperature to 180°C (350°F) for the last 2 minutes to achieve a crispy pastry.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the pasties in the skillet and cover with a lid.
  3. Heat for 5-7 minutes on each side, or until the filling is hot and the pastry is crispy.
  4. Be sure to flip the pasties carefully to avoid breaking the pastry.

• Oven: Used to bake the pasties at a consistent temperature of 200°C (400°F) until they are golden brown.

• Mixing bowl: Essential for combining the flour and salt, as well as mixing the filling ingredients.

• Measuring cups: Used to measure the flour and cold water accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper precisely.

• Knife: Used to dice the beef skirt steak, potatoes, onion, and swede.

• Cutting board: Provides a safe surface for chopping and dicing the ingredients.

• Pastry cutter or fork: Helps to rub the cubed butter into the flour until the mixture resembles breadcrumbs.

• Cling film: Used to wrap the dough and refrigerate it for 30 minutes.

• Rolling pin: Essential for rolling out the dough on a floured surface.

• Round cutter or plate: Used to cut the rolled-out dough into circles of about 20cm in diameter.

• Baking sheet: Holds the pasties while they bake in the oven.

• Parchment paper: Lining the baking sheet with parchment paper can prevent the pasties from sticking.

• Pastry brush: Optional, but useful for brushing the pasties with an egg wash to give them a golden finish.

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

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

Pre-cut dough circles: Roll out and cut the dough circles ahead of time, then stack them with parchment paper in between and refrigerate.

Batch baking: Bake multiple pasties at once by using two baking sheets to save oven time.

Quick crimping: Use a fork to crimp the edges of the pasties quickly and efficiently.