Beef Pasties

Beef Pasties

Serve: 0
Preparation Time: 0 minutes
Cooking Time: 0 minutes

Ingredients

2 tablespoons olive oil
1 large (300g) brown onion, chopped finely
2 cloves garlic, chopped finely
500g beef mince
1 medium (200g) potato, chopped finely
1 medium (120g) carrot, chopped finely
¼ cup (70g) tomato paste
2 tablespoons Dijon mustard
¼ cup (60ml) Worcestershire sauce
1 tablespoon sugar
1 tablespoon red wine vinegar
1 cup (250ml) beef stock
½ cup (60g) frozen peas
½ cup (80g) frozen corn kernels
6 sheets frozen shortcrust pastry
1 egg, beaten

GLAD® Bake & Cooking® Paper
GLAD® Go-Between
GLAD® SNAP LOCK® Bags

Print Shopping List

Method

  1. Heat oil in a large, heavy-based frying pan over a high heat. Cook the onion and garlic until softened. Add the beef and cook, stirring for 5 minutes until browned.
  2. Stir in the potato and carrot, then the tomato paste; cook, stirring for 1 minute. Add the mustard, Worcestershire sauce, sugar and vinegar, and stir to combine. Add stock and ½ cup (125ml) water and bring mixture to the boil. Reduce head and simmer, uncovered, for around 10 minutes until the potato has started to soften and the beef mixture has thickened. Stir in peas and corn. Set aside to cool.
  3. Preheat oven to 190°C (170°C fan-forced). Line 2 large baking trays with GLAD® Bake & Cooking® Paper.
  4. Cut 4 x 12cm circles from each sheet of pastry. Place a large spoonful of the cooled beef mixture in the centre of each circle. Brush the edges with the beaten egg. Draw the two sides up in the middle and pinch together. Crimp the edges all the way around.
  5. Brush the pasties with egg and place on prepared trays. Bake for 35 minutes or until lightly browned.

Tips

Cooked and uncooked pasties suitable to freeze, use GLAD® Go-Between to separate pasties and store in a GLAD® SNAP LOCK® Bag.
Not suitable to microwave.

Go to WATCH JULIE COOK to see Julie's step-by-step creation of delicious dishes that you too can make in your kitchen!

Back