Easy Steak and Potato Pasties
I first began to make these pasties for my kids' lunches. They make great snacks or small meals.
Ingredients
Serves: 6
- 1 (500g) pack ready rolled shortcrust pastry
- 300g (11 oz) thinly sliced potatoes
- 2 onions, sliced
- 225g (8 oz) steak, thinly sliced and cut in 1cm pieces
- 1 1/2 teaspoons salt
- 1 pinch ground black pepper
- 30g (1 oz) butter
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Divide pastry in three equal parts. Roll a third of the dough to make a 20x40cm rectangle. Cut to make two 20cm squares. Place on baking tray. Repeat with other two thirds of pastry.
- Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
- Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pasties.
- Bake at 190 C / Gas mark 5 for 1 hour or until meat is tender.
Make ahead...
Simply allow the pasties to fully cool, and then pack in freezer bags. Freeze for up to 3 months.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (8)
I found this to be quick and easy, I normally use my old recipe handed down through the family from yonks ago but is time consuming.and these tasted top rate.the second batch I made used a dollop of duck fat instead of butter and they were mucho nice. - 11 Feb 2012
Being of Cornish decent and having eaten pastie all my life I have just a few suggestions. In addition to potatoes and onions add a small turnip also a little green onion. Also mix potatoes, meat, turnip with a little butter, salt and pepper in a large bowl, before adding to pie crust. Your can also substitute the type of meat, just use a lean meat. Also my mother would eat them hot with just butter, salt and pepper. My grandfather used to do the same but, added hot sauce..... - 19 Nov 2006 (Review from Allrecipes US | Canada)
As a Cornish woman and being of a long line of Cornish women I have to tell you this recipe is very close to what my mom, grandmother and aunt would make. The only thing they did differently is add swede (swedish turnip or rutabaga). Sliced thin and added with the potatoes, you would probably need about half as much swede as potato. Also I have found that the fattier pieces of meat add more juice to the pasty. - 21 Sep 2006 (Review from Allrecipes US | Canada)
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