How to make beef and potato pasties

With their beautifully crimped edges, golden crust and gorgeous, savoury filling, who could resist biting into these delicious pasties, straight out of the oven or plucked from a picnic basket? Follow our easy step-by-step recipe and don't forget to take screenshot of the ingredients list at the bottom.

Make the pastry

Sift 500g strong white flour, 1 tsp salt and freshly ground black pepper into a large bowl. Add 75g cold diced butter and 100g cold diced lard, and then, using your fingertips, rub together until the mixture reaches the consistency of fine breadcrumbs. Gradually add enough cold water, 100-150ml, to bind the mixture together.
Knead

On a lightly floured work surface, knead the pastry for a few minutes. Keep working it until it feels elastic. This helps to develop the gluten, producing a strong pastry for holding the filling.
Parboil the veg

Bring a large pan of salted water to the boil. Add 300g peeled and diced potato and 250g peeled and diced swwede for the filling. Parboil for 5 minutes. Drain and refresh under cold running water, then transfer to a large bowl.
Fry the onion

Heat 1 tbsp olive oil in a large frying pan. Add 1 large onion, finely chopped, and cook, over a low heat, until softened. Tip the onions into the bowl with the parboiled vegetables and leave to cool. Once cool, stir in 300g braising steak cut into small pieces, and season well. Preheat the oven to gas 7, 220°C, fan 200°C.
Shape the pasties

On a lightly floured surface, roll out the pastry to the thickness of a pound coin. Cut out 6 x 20cm circles and divide the filling between each one, leaving a 2.5cm border. Top each with a small knob of butter. Brush the pastry edges with a little beaten egg, then fold in half.
Bake

Line up the pastry edges and crimp together to create a neat seal. Arrange the pasties on a large nonstick baking tray and brush all over with a little more of the beaten egg. Bake for 25-30 minutes, until the pastry is golden and the filling is cooked through and piping hot.
Serve

Serve the pasties warm from the oven, or package up and take on a picnic.

Calories 732 (37%), fat 38g (55%), saturates 17g (87%), sugars 6g (7%), salt 0.8g (14%) based on 6 servings.
Delicious spins

Lamb, mint and pea pasties

Use 400g potato and swap the swede for 150g frozen peas. Swap the beef for 300g diced lamb neck fillet. Stir some finely chopped mint through the filling.

Cheese and spinach pasties

Replace the swede with more diced potato. Instead of the beef, add 250g coarsely grated Cheddar or a mix of Cheddar and a crumbly tangy cheese, such as Caerphilly. Wilt 200g spinach, then refresh under cold water and squeeze out as much liquid as possible before chopping into small pieces and adding to the filling.

Sweet potato and chorizo pasties

Swap the swede for diced sweet potato and the beef for 200g sliced chorizo. Briefly fry the chorizo to release its oil, before adding it to the vegetables. For extra favour, add some chopped fresh herbs, such as tarragon or parsley.
Ingredients

We've prepared a simple shopping list so you can easily get all you need to make these hearty lamb pasties. Be sure to note down the ingredients or take a screenshot before heading to the shops.

500g strong white flour, plus extra for dusting
75g cold butter, diced
100g cold lard, diced
1 egg, beaten
300g potato, peeled and diced
250g swede, peeled and diced
1 tbsp olive oil
1 large onion, finely chopped
300g braising steak, cut into small pieces
6 small knobs of butter

How to make beef and potato pasties

Make the pastry

Knead

Parboil the veg

Fry the onion

Shape the pasties

Bake

Serve

Delicious spins

Ingredients

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