Pasties

Pasties Recipe from Australia with Beef and Vegetables

Region / culture: Australia | Preparation time: 45 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Pasties are a traditional savory pastry that originated in Cornwall, England. These delicious hand-held pies are filled with a hearty mixture of meat, potatoes, and vegetables, making them a perfect meal on the go.

History

The pasty has a long history dating back to the 13th century when it was a popular meal among miners in Cornwall. The sturdy pastry crust made it easy to hold and eat with dirty hands, while the filling provided a satisfying and nutritious meal for the hardworking miners.

Ingredients

2 cups all-purpose flour
2 cups self-rising flour
0.5 tsp salt
8 oz (227 g) butter or margarine, diced
0.5 cup cold water

Filling

4 medium potatoes, peeled
1 medium onion, peeled and finely diced
1 beet, peeled
1 turnip, peeled
2 carrots, peeled
1 small piece of pumpkin or squash
1 lb (454 g) premium grade ground meat (beef, pork or chicken)

How to prepare

Preheat the oven to 350°F (177°C).

Pastry

Sift both flours together.
Add salt and cut in diced butter or margarine.
Blend with fingertips until the consistency resembles fine breadcrumbs.
Gradually add cold water, mixing with your hand, until a soft dough forms.
Gently knead the dough on a floured board and divide it into smaller portions for rolling.

Filling

Grate potatoes, beet, turnip, carrots, and pumpkin, and mix them together in a large bowl with the chopped onion.
Add minced meat, season with salt, pepper, and a pinch of nutmeg. Mix well with your hands until all ingredients are thoroughly combined.
Roll out one piece of the pastry into a fairly thin sheet.
Using a large cutter or an upturned saucer, cut out pastry shapes.
Peel away the excess pastry and set it aside for later use.
Place about a tablespoon or so of the filling onto each pastry circle. Brush the edges of the pastry with a little milk and fold one half over the other edge.
Press the edges together using a fork or create a decorative edge with your fingers. Place the pastries onto a greased oven tray.
Repeat the process until all the pastry and filling are used.
Glaze the top of each pasty with a mixture of beaten egg and water.
Bake at 350°F (177°C) for 30-40 minutes.
Serve the pastries hot or cold, with or without a delicious fruity sauce as an accompaniment.

Variations

Try using different meats like beef or lamb for a different flavor profile.
Add herbs and spices like thyme, rosemary, or paprika to the filling for extra depth of flavor.

Cooking Tips & Tricks

Make sure to grate the vegetables finely to ensure they cook evenly and blend well with the meat.

- Brushing the pastry with an egg wash before baking will give it a beautiful golden color and a shiny finish.

- Serve the pasties with a side of chutney or pickles for added flavor.

Serving Suggestions

Serve the pasties hot or cold with a side salad or a dollop of chutney for a complete meal.

Cooking Techniques

Grating the vegetables ensures they cook evenly and blend well with the meat.

- Folding and crimping the pastry edges securely will prevent the filling from leaking out during baking.

Ingredient Substitutions

You can use butter instead of margarine for a richer pastry crust.

- Feel free to customize the filling with your favorite vegetables and meats.

Make Ahead Tips

You can prepare the pasties ahead of time and freeze them before baking. Simply thaw and bake when ready to enjoy.

Presentation Ideas

Serve the pasties on a platter with a garnish of fresh herbs or a drizzle of sauce for an elegant presentation.

Pairing Recommendations

Pair the pasties with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of pasties contains approximately 400 calories, making it a satisfying and substantial meal.

Carbohydrates

Each serving of pasties contains approximately 40 grams of carbohydrates, making it a filling and energy-rich meal.

Fats

With the buttery pastry and meat filling, pasties are a rich source of fats, providing around 20 grams per serving.

Proteins

The chicken in the filling adds a good amount of protein to the pasties, with each serving containing about 15 grams.

Vitamins and minerals

The vegetables in the filling, such as potatoes, carrots, and squash, provide essential vitamins and minerals like vitamin C, potassium, and fiber.

Alergens

Pasties contain gluten from the flour in the pastry and may also contain dairy if using butter or margarine.

Summary

Overall, pasties are a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Pasties are a delicious and hearty meal that is perfect for a quick lunch or dinner. With a flaky pastry crust and a savory meat and vegetable filling, they are sure to satisfy your cravings for comfort food. Enjoy them hot or cold, and customize the filling to suit your taste preferences.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for pasties. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a wonderful cook, always creating delicious meals from scratch with just a handful of ingredients. I used to watch her in awe as she effortlessly whipped up one culinary masterpiece after another.

One day, while rummaging through her old recipe box, I stumbled upon a faded piece of paper with the word "Pasties" scrawled across the top. Intrigued, I asked my grandmother about it. She smiled and told me that pasties were a traditional dish from her homeland in Cornwall, England. She explained that they were hearty meat pies filled with a savory mixture of beef, potatoes, onions, and spices, all encased in a flaky pastry crust.

Eager to learn more, I begged my grandmother to teach me how to make pasties. She agreed, and we spent the entire afternoon in the kitchen together, rolling out dough, chopping vegetables, and assembling the pies. As the pasties baked in the oven, filling the house with their delicious aroma, my grandmother shared stories of her own childhood in Cornwall, where pasties were a staple food for miners working in the tin mines.

I was captivated by the history and tradition behind this simple dish, and I knew that I had to carry on the tradition in my own family. Over the years, I perfected my grandmother's recipe, adding my own twists and variations to make it truly my own. I experimented with different seasonings, tried new fillings like chicken and vegetables, and even created a vegetarian version for my daughter who had recently gone vegan.

As I grew older and had children of my own, I passed down the recipe for pasties to them, just as my grandmother had done for me. I taught them the importance of using fresh, high-quality ingredients, of taking the time to prepare food with love and care, and of honoring the culinary traditions of our ancestors.

Now, whenever I make pasties for my family, I can't help but think of my grandmother and the legacy she left behind. Her love of cooking and her passion for sharing her recipes with others inspire me to continue exploring new flavors and techniques in the kitchen. And as I watch my own grandchildren eagerly devouring the pasties I have made, I know that the tradition will live on for generations to come.

So the next time you bite into a flaky, savory pasty, remember the story behind the recipe. Remember the sense of wonder and awe that I felt as a young girl, learning the art of cooking from my own grandmother. And remember the love and tradition that goes into each and every bite. Enjoy!