It’s winter here in Melbourne, and having just finished my exams I managed to sneak to the beach for a weekend away with my partner. Which meant I got to test out all the recipes I had saved to my bookmarks! This one was adapted from Clinical Alimentary – we changed the vegetables, needed different amounts of flour and water and removed a few ingredients just due to our lacking pantry.
With this recipe we made 10 pasties (at roughly 2 pasties a serving), however if you rolled the dough out thinner (I recommend you do) I think you could stretch this to 12.
- 350g plain flour
- 100mL water
- 50g butter
- 2 eggs
- 500g beef mince
- 1x carrot
- 2x potatoes (or 1 large potato)
- 1tsp thyme
- Preheat oven to 180 degrees Celsius
- Add flour + 2 tsp salt to a bowl and stir well.
- Cut butter into cubes and rub into flour
- Add 1 egg and 100mL water to bring the pastry together
- Cover chopping board with cling wrap, and place dough mixture on top.
- Knead until smooth. If this is proving difficult, add either more flour or more water until you get the desired consistency
- Wrap cling wrap around dough, and chill.
- Whilst pastry is chilling, lightly cook meat until brown all over and boil potato and carrots (for 8 minutes). I like to first roughly chop them into chunks.
- Chop meat, potato and carrot into small cubes.
- Add thyme and a heaped tsp of salt. Stir well.
- Roll out pastry and cut out disks the size of small plates
- Add a small amount of meat and vegetables to fit half the disk – leave enough space on the edges!
- In second bowl, whisk remaining egg.
- Brush egg mixtures around the edge of the pastry’s half (the one with filling)
- Fold over other half to make a lid and crimp around the edges
- Brush top of pastry with egg wash
- Cook in oven for 40 minutes.
Best served with tomato sauce, but if you’re FODMAP like me you might struggle to find one that you can eat…
These took a very long time to make (we started at 1pm and only got to eat them at quarter past three), however this was due to recipe confusion and a very, very small counter top that made prep difficult…
But the key thing is that it tasted good. We found the pastry a little hard and thick, but it worked well with the filling. Definitely not what you’d find at your local corner-store, but delicious, and really fun to cook with another person! In the future, I might experiment a bit more with pastry types to try and make it a bit thinner and flakier, but these were delicious in their own right.