Traditional British Pasties
A classic dish from Cornwall, these flaky pasties are filled with slow-cooked beef and vegetables, perfect for a hearty meal.
Ingredients
- ●500g beefchuck or round steak
- ●1 medium onion
- ●2 medium potato
- ●2 medium carrot
- ●1 medium swedeor rutabaga
- ●2 cups flourall-purpose flour
- ●1/2 cup water
- ●1 tsp shoyuor soy sauce
Instructions
- 1
1. Preheat oven to 180°C (350°F).
- 2
2. Peel and chop the onion, potato, carrot and swede.
- 3
3. In a large pan, cook the beef over medium heat until browned.
- 4
4. Add the chopped vegetables to the pan and cook until they start to soften.
- 5
5. Roll out the flour to a thickness of about 3mm.
- 6
6. Spoon the beef and vegetable mixture onto one half of the dough, leaving a 1cm border.
- 7
7. Brush the edges with water and fold the dough over to form a half-circle.
- 8
8. Crimp the edges to seal the pasty.
- 9
9. Brush the top of the pasty with shoyu and cut a few slits in the top.
- 10
10. Bake the pasty in the preheated oven for 30-40 minutes, or until golden brown.