Pasties legit, and not

May 08, 2023May 8, 20230 2
Pasties legit, and not - a delicious take on this classic English dish
in Entree

Prep

45 min

Cook

40 min

Ready In

85 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb boneless round steak , chopped 1/2 inch chunks
2 medium potatoes , cubed like the meat
1 cup carrot , chopped
1/2 cup onion , chopped
1 tablespoon suet , without tendons , fine chopped
1 tablespoon butter
1/2 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
parsley , chopped
3 cups all-purpose flour
1 cup shortening
1 teaspoon salt
1 pinch black pepper
1/2 cup ice water

Nutrision Information

Servings Per Recipe
6
Calories
730
Sugar
3g
Fat
42g
Pasties are a classic dish in England, often associated with miners and other workers who needed a hearty and portable meal they could take with them to work. Traditionally, pasties were filled with steak, potatoes, and vegetables and baked inside a flaky pastry crust. The beauty of this dish is that it's easily customizable to suit individual tastes - some people like to add peas, onions, or carrots to their filling, while others prefer to skip the steak and make a vegetarian version with mushrooms, potatoes, and onions. This recipe offers a slightly modified take on the classic, using butter instead of lard and combining it with traditional suet for a rich and flavorful filling that is sure to satisfy.

Instructions

1.For the pastry:
2.In a large bowl, combine the all-purpose flour, shortening, salt, and black pepper.
3.Using a fork or a pastry cutter, blend the ingredients until the mixture resembles coarse crumbs.
4.Add ice water, a few tablespoons at a time, and stir until a smooth dough is formed.
5.Divide the dough into two equal portions and shape each into a ball. Cover and refrigerate for at least 30 minutes.
6.For the filling:
7.Preheat the oven to 375°F.
8.In a large skillet, sauté the steak, potatoes, carrots, and onion in suet and butter until lightly browned.
9.Sprinkle the flour, salt, and pepper over the top and stir to combine well.
10.Add 1/2 cup water and bring to a simmer.
11.Simmer for 5-10 minutes, or until the vegetables are tender and the gravy has thickened.
12.For the pasties:
13.Roll each ball of dough out into a 10-inch circle on a lightly floured surface.
14.Place half of the filling on one side of each dough circle.
15.Fold the other half of the dough over the top of the filling and crimp the edges to seal.
16.Place the pasties on a greased baking sheet and brush the tops with a beaten egg.
17.Cut several vents in the top of each pasty to allow steam to escape.
18.Bake for 35-40 minutes, or until the crust is golden brown.

PROS

The hearty filling of steak, potatoes, and vegetables makes this dish a satisfying meal on its own.

The flaky pastry crust is a delicious contrast to the savory filling, and the filling ingredients are all easily customizable to suit individual tastes.

CONS

These pasties require some prep time, from chopping the ingredients to making the pastry dough and shaping the pasties.

The high fat content of the suet and butter in the filling and pastry dough make this a high-calorie dish that may not be suitable for those on a low-fat diet.

HEALTH & BENEFITS

The vegetables in the filling provide a good dose of vitamins and minerals, while the high protein content of the steak makes this a filling and satisfying meal that can help with muscle maintenance.
The use of suet in the recipe provides a source of fat-soluble vitamins and essential fatty acids.

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