Featured Recipe: Mini Aged Beef Pasties

Posted: 15 March 2014

Blog category: Recipes

These mini pasties make a great bar snack, British tapas dish or buffet item. Use leftover Sunday roast beef to yield a very high margin snack. Serve them with simple brown sauce or mustard. Why not try making alternative versions with mushrooms, cheese and onions or spiced crabmeat.

Preperation time: 30 mins
Cooking time: 20 mins
Yeilds 10 pasties 

500g short-crust pastry
1 tbsp finely chopped parsley
100g cooked beef, finely chopped
1 tbsp olive oil 1 small onion, finely chopped
½ tsp plain flour 1 small carrot, finely chopped
30ml beef stock 100g swede, finely chopped
1/ Preheat the oven to 200˚c. Roll the pastry on a floured surface to 2mm thickness. Cut 10x 10 – 12cm circles using a metal cutter or small saucer as a template. Cover with cling film and refrigerate.

2/ Gently fry the onion, carrot and swede for about 5 minutes stirring as you do so. Stir in the flour and, once incorporated, add the beef stock and simmer for 2 minutes, then cool completely.

3/ Once cold, add the chopped beef, parsley and season to taste.

4/ Remove the pastry from the fridge. Place a heaped teaspoon of the filling onto one half of the pastry. Brush the edges with egg and fold over to make a half moon shape, pressing to seal the edges. Pinch or crimp the edges so the filling doesn't leak out and the pasties look attractive. Brush with egg and bake for 20 minutes until golden.