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.
As always, please feel free to use this recipe, but if you are sharing it online, please credit it back to me as the author 🙂