Beef Pasties

Beef pasties are a beloved dish rooted in British culinary tradition, particularly popular in Cornwall where they are known as Cornish pasties. These hand-held pies, filled with a hearty mix of beef and vegetables, have been a staple for miners and workers for centuries. The convenience of a self-contained meal that could be easily transported and eaten without utensils made them ideal for those on the go. Today, beef pasties are enjoyed by many for their delicious flavor and comforting appeal.

I remember my first encounter with beef pasties during a visit to England. Strolling through a bustling market, I was drawn by the enticing aroma of freshly baked pasties. The golden, flaky pastry and the savory filling were a revelation. Inspired by this experience, I sought to recreate the dish at home, perfecting a recipe that balances the rich, savory filling with a light, crisp pastry. This recipe has become a favorite in my household, evoking fond memories of that charming market in England.

Let’s delve into the detailed steps to create these delicious Beef Pasties, ensuring each step is clear and easy to follow.

INGREDIENTS:

For the Filling:

1 pound ground beef

1 onion, finely chopped

2 celery sticks, finely chopped

2 cloves garlic, minced

1 carrot, diced

1 potato, diced

1 tablespoon flour

1.5 cups beef stock

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1/4 cup frozen peas

1 tablespoon olive oil

For the Pastry:

3 sheets of frozen puff pastry, thawed

1 egg, lightly beaten

DIRECTIONS:

Step 1: Start the Filling

Heat the Olive Oil: In a large pan, heat 1 tablespoon of olive oil over medium heat. This sets the stage for sautéing the vegetables, which form the base of the filling.

Sauté the Vegetables: Add the finely chopped onion, diced carrot, finely chopped celery, and minced garlic to the pan. Sauté until the vegetables start to soften, about 5-7 minutes. Stir occasionally to ensure even cooking. This process releases the natural sweetness of the vegetables, enhancing the flavor of the filling.

Step 2: Cook the Beef

Brown the Beef: Add 1 pound of ground beef to the pan. Break it apart with a spoon and cook until browned, about 8-10 minutes. Browning the beef adds depth to the flavor and ensures the meat is fully cooked.

Incorporate the Flour: Sprinkle 1 tablespoon of flour over the beef and vegetable mixture. Stir well to combine. The flour acts as a thickening agent, helping to create a rich, thick sauce for the filling.

Step 3: Simmer the Sauce

Add Potatoes and Liquid Ingredients: Add the diced potato, 1.5 cups of beef stock, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of tomato paste to the pan. Stir to combine all the ingredients.

Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the sauce thickens and the potato is tender, about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Step 4: Add Peas and Cool

Incorporate Peas: Stir in 1/4 cup of frozen peas. The peas add a pop of color and a touch of sweetness to the filling.

Cool the Filling: Remove the pan from heat and let the filling cool completely before assembling the pasties. This step is crucial as it prevents the pastry from becoming soggy.

Step 5: Prepare the Oven and Baking Sheets

Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the oven is ready for baking once the pasties are assembled.

Line Baking Sheets: Line a couple of baking sheets with parchment paper. This prevents the pasties from sticking and makes cleanup easier.

Step 6: Assemble the Pasties

Roll Out the Pastry: Roll out the thawed puff pastry sheets slightly on a floured surface. Using a large cookie cutter or a bowl, cut the pastry into rounds. You should aim for rounds that are about 6 inches in diameter.

Add Filling: Spoon the cooled filling onto one half of each pastry round, leaving a small border around the edge. Be generous but avoid overfilling, as this makes sealing difficult.

Seal the Pasties: Brush the edges of the pastry with the lightly beaten egg. Fold over the pastry to cover the filling and press the edges together with a fork to seal. This creates a secure seal and a decorative edge.

Step 7: Egg Wash

Brush with Egg Wash: Brush the tops of the pasties with the remaining beaten egg. This gives them a beautiful golden finish as they bake.

Step 8: Bake

Bake the Pasties: Place the pasties on the prepared baking sheets. Bake in the preheated oven for about 20 minutes, or until golden brown and puffed …