Pasties are hearty, handheld pies traditionally filled with meat and vegetables, making them perfect for a quick meal or snack. Their simple assembly and versatile fillings make them an excellent choice for beginners looking to try baking savory pastries at home.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1/3 cup ice water (plus extra if needed)
- 1/2 pound ground beef (or ground turkey/chicken for variations)
- 1 medium potato, peeled and finely diced
- 1 small onion, finely chopped
- 1/2 cup finely chopped carrots
- 1/4 cup beef or vegetable broth
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- Optional: 1/4 teaspoon dried thyme or rosemary
Instructions
- Make the pastry: In a large bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking. Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the filling: In a medium bowl, combine the ground beef, diced potato, chopped onion, carrots, and broth. Season with salt, pepper, and herbs if using. Mix until well combined but do not overmix to keep the filling tender.
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, divide the dough into 4 equal portions. Roll each portion into a 7-inch circle.
- Fill the pasties: Place about 1/4 cup of filling in the center of each dough circle, leaving a 1-inch border around the edges.
- Seal the pasties: Brush the edges with a little water, fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal. Crimp the edges by folding or pinching to ensure no filling escapes during baking.
- Apply egg wash: Place the pasties on the baking sheet and brush the tops with beaten egg for a golden finish.
- Bake: Bake for 30-35 minutes or until the pastry is golden brown and the filling is cooked through (internal temperature should reach 160°F/71°C for beef).
- Cool and serve: Let the pasties cool for 5-10 minutes before serving to allow the filling to set slightly.
Tips
- Substitutions: For a vegetarian version, replace meat with mushrooms, lentils, or cooked beans and use vegetable broth. You can also swap butter for shortening or margarine in the pastry.
- Storage: Store cooked pasties in an airtight container in the refrigerator for up to 3 days. They can also be frozen uncooked or cooked for up to 1 month.
- Common mistakes: Avoid overfilling the pasties to prevent leaking during baking. Also, do not overwork the dough to keep it tender and flaky.
- Chill the dough: Always chill the pastry dough before rolling out; this prevents shrinkage and keeps the crust crisp.
Serving Suggestions
Pasties are delicious served warm on their own or with simple sides like a fresh green salad, roasted vegetables, or coleslaw. For a traditional touch, offer a dollop of mustard or ketchup. They also pair well with a light soup or stew for a hearty meal.
Variations
Pasties are incredibly versatile and can be adapted to suit different tastes and dietary needs. Try these popular variations:
- Cheese and Onion: Replace meat with grated cheddar cheese and sautéed onions for a vegetarian option.
- Chicken and Vegetable: Use diced cooked chicken with peas, carrots, and a touch of cream or broth.
- Spicy Beef: Add chili flakes or a dash of hot sauce to the beef filling for a spicy kick.
- Sweet Pasties: For a dessert twist, fill with fruit like apples or berries mixed with a little sugar and cinnamon.
Storage and Reheating
Refrigeration: Store cooked pasties in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in an oven at 350°F (175°C) for 10-15 minutes to keep the pastry crisp.
Freezing: Pasties freeze well either before or after baking. To freeze uncooked, wrap each pasty tightly in plastic wrap and place in a freezer bag for up to 1 month. Bake from frozen, adding 10-15 minutes to the baking time. To freeze cooked pasties, cool completely, wrap individually, and store in a freezer bag.
Microwave reheating: While convenient, microwaving can make the pastry soggy. If you must microwave, heat on medium power for 1-2 minutes, then crisp in a hot oven or toaster oven for a few minutes.
Frequently Asked Questions
Can I make pasties ahead of time?
Yes, you can prepare pasties in advance. Assemble them and freeze uncooked, then bake directly from frozen when needed. Alternatively, bake ahead and refrigerate or freeze cooked pasties for quick reheating.
What type of meat is best for pasties?
Traditional pasties use ground beef, but ground lamb, pork, or poultry work well too. Choose lean but flavorful meat, and ensure it’s finely chopped or ground for even cooking.
How do I prevent soggy pasty crust?
Use cold butter and minimal water when making the dough to create a flaky crust. Avoid overfilling with watery vegetables and pre-cook or drain ingredients prone to releasing moisture. Baking at a high temperature helps set the crust quickly.
Can I use store-bought pastry?
Yes, using pre-made pie crust or puff pastry can save time and still yield tasty pasties. Just ensure you seal the edges well and adjust baking times as puff pastry cooks faster than traditional shortcrust.
How do I know when pasties are fully cooked?
The crust should be golden brown, and the filling should reach an internal temperature of 160°F (71°C) if using meat. Potatoes and vegetables should be tender when pierced with a fork.
Are pasties suitable for freezing?
Absolutely. Both cooked and uncooked pasties freeze well. Wrap them tightly to prevent freezer burn and label with dates. For best quality, consume within one month.
With these easy steps and tips, beginners can confidently make delicious pasties, perfect for lunches, picnics, or cozy dinners. Experiment with fillings and enjoy the satisfying process of baking these classic handheld pies.
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