pasties

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Spice up beef mince with turmeric, thyme and hot pepper sauce before folding in shortcrust pastry for a tasty dinner or lunch

Caribbean beef patties

onion

garlic

beef mince

potato

turmeric

tomato purée

thyme

hot pepper sauce

block shortcrust pastry

green salad

Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.

Made with leftover Savoury Mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.

Beef Pasties

Olive Oil

Brown / Yellow Onion, diced

Carrot, peeled & diced

Celery Stalks, diced

Garlic Cloves, minced

/ 1 lbs Beef Mince / Ground Beef

All Purpose / Plain Flour

Potato, peeled & diced

Beef Stock

Worcestershire Sauce

Tomato Paste

Frozen Peas

Frozen Puff Pastry

egg, lightly whisked

Cook Savoury Mince following the instructions in this...

Cook Savoury Mince following the instructions in this post.

Preheat the oven to 180C / 350F and...

Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.

Remove puff pastry sheets from the freezer, seperate...

Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.

Use a round cookie cutter or a wide...

Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.

Spoon a tablespoon or so of savoury mince...

Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle.  Crimp the edges together with your fingers to seal the filling inside.

Place pasties upright on the baking trays, and...

Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.

Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar

Chicken & almond pastillas

butter

red onion

ginger

cinnamon

cardamom pods

chicken thighs

chicken stock

tbsp clear honey

ground almond

orange

apricot

almond

parsley

feuille de brick or filo pastry

icing sugar

Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.

Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley – the mixture should be quite thick. Leave to cool.

Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you’re not working with under a damp tea towel, so it doesn’t dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.

For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking!

Curried Vegetable Pasties (Vegan)

olive oil

brown onion (peeled and finely chopped)

carrot (about 170 grams, peeled and diced)

potato (about 300 grams, peeled and diced)

red bell pepper (diced)

Tbsp curry powder (mild, medium or hot –

tsp garam masala

garlic (crushed)

400 tomatoes

g (3.5 ounces) frozen peas

coriander

salt and pepper

400 g (3 cups + 2 Tbsp) plain flour

salt

tsp turmeric (optional)

water

milk

To make the filling, heat the oil in a large pan over a low heat and add the onion. Fry gently for 5-10 minutes until softened. Add the sweet potato, carrot, potato, pepper, curry powder, garam masala and garlic and continue to fry for 5 minutes, stirring often.

Add the tinned tomatoes, creamed coconut, chickpeas and peas. Bring the mixture up to a gentle simmer and cook, covered, for about 20 minutes until the vegetables are tender. Stir the mixture often to avoid it burning on the base of the pan. If it seems too dry you can add a splash of water but  bear in mind that you want the mix to be fairly dry to avoid making your pastry soggy.

Once cooked, season to taste with salt and pepper, stir through the fresh coriander (if using), allow to cool then refrigerate until completely cold.

To make the pastry, place the flour, salt, turmeric and margarine in a food processor and blend until it resembles fine breadcrumbs.

With the motor running, gradually add a little bit of ice cold water until the pastry clumps together.

Bring the pastry together with your hands and shape into a disc. Wrap and refrigerate for half an hour.

Divide the pastry into six even pieces and shape each one into a ball. Roll each ball out on a lightly floured surface to about 3mm thick.

Place a couple of heaped spoonful's of the cooled filling mixture in the middle of the pastry. Be generous with it but make sure that you don't over-fill or your pastry may tear. Use your hands to press the filling together.

Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal. Use a sharp knife to trim the edge a little to neaten it then either crimp the edge with your fingers or the tines of a fork. Cut a little slit in the top of the pasty for steam to escape.

Place the pasties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the pasties with a little dairy free milk (I used soy) then bake for 30-40 minutes until golden and bubbling.

Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

A Cornish miner's meat pie that's popular all over the world. 

Cornish Beef Pasties

all-purpose flour

(1 stick) unsalted butter, chilled

egg yolks, divided

beef

lb waxy potatoes,

carrots,

onion,

Worcestershire sauce

garlic,

rosemary

salt and black pepper,

In a large mixing bowl, whisk together the flour and salt.

Cut butter into small pieces and using two forks, a pastry blender, or your fingers, work it into the flour until it becomes a crumbly mixture.

Mix together water and one of the egg yolks, then add to the flour mixture. Mix until all flour is incorporated, then turn out onto a clean surface and knead until the mixture comes together completely.

Wrap in plastic wrap and chill dough at least 30 minutes.

When ready to bake preheat oven to 400°F and line a baking sheet with parchment paper.

In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown until no longer pink. Remove meat to a bowl and set aside.

To the same skillet, add potatoes, onion, and celery and cook until mostly soft, 6-8 minutes. If there isn't enough fat leftover from the beef, add olive oil or butter to the skillet before adding vegetables.

Add garlic, rosemary, and thyme and cook until fragrant, about 1 minute. Add Worcestershire sauce and cook 1 minute more.

Add vegetable mixture to bowl with beef and stir to combine. Season to taste with salt and pepper and set aside to cool.

Once filling has cooled to room temperature, you can assemble the pasties.

Flour a clean surface and divide dough into 6 portions. Roll each ball out into a 3/8-inch thick circle, trimming edges to neaten, if needed.

Wet the edges of your dough with some water, then spoon cooled beef mixture over a little less than half of the dough, leaving a 1/2-inch border.

Fold dough over the filling and seal edges by crimping or using a fork to press the dough layers together.

Transfer pasty to prepared baking sheet and cut three small slits in the top as a vent. Repeat with remaining pasties.

Whisk together remaining egg yolk with 2 tablespoons water and brush over the top of each pasty. Bake until golden brown, 30-40 minutes.

Note: If you plan to freeze some of the pasties, skip the egg wash and bake for only 20 minutes. Later, brush frozen pasty with egg wash, then bake at 400°F for 20 more minutes.

Our recipe for Mince Pasties is just that – easy! The delicious snack of flaky pastry and rich filling is also perfect for lunch, dinner or afternoon tea!

Mince Pasties

onions, finely chopped

garlic cloves, finely chopped

sundried tomatoes, sliced

Tbsp parsley, chopped

ready rolled flaky pastry

Egg, beaten

peas

rashers rindless bacon, diced

600 g Premium Beef Mince

kalamata olives, pitted

salt and pepper, to season

Give the humble lamb pasty a spicy makeover using harissa. The prep can all be done in advance – just pop them in the oven an hour before serving

Spiced harissa lamb pasties

vegetable oil

onion, finely chopped

leek, finely chopped

lamb mince

preserved lemon, lemon

garlic cloves, crushed

tsp cumin

harissa

butter,

lard,

plain flour, plus extra for dusting

beaten,

tsp nigella seeds

Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel.

Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it’s partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.

For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.

Cut the dough in half so it’s easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry – you should get about 20 once you’ve re-rolled trimmings and the second half of dough.

Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork – don’t worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.

Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.

These chicken and vegetable pasties are delicious. Basically like a handheld meat pie, a pasty has a flakey pastry crust and is filled with savory seasoned root vegetables. 

Chicken and Vegetable Pasties

⅔ cup (18.35 ounces) all-purpose flour

(2 sticks) salted butter

ice water (see note)

onions

turnips (about 1 medium)

carrots (about 2 medium)

potatoes (about 2 medium potatoes, washed and peeled)

chicken bouillon (see note)

black pepper

cheddar cheese (optional)

evaporated milk (optional,

Add flour and salt to a large bowl. Slice butter into ½-inch pieces and cut into flour with pastry cutter or with two knives until butter is pea-sized. 

Mix in ice water into flour/butter mixture just until no dry spots remain. Add a little more ice water if needed to make a soft dough. Be careful not to overwork the dough or crust will be tough.&nbsp;

Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes while preparing the filling.

For Pasty Crust:

In a large bowl add diced onions, turnips, carrots and potatoes and mix together to combine (see note). Add flour, chicken bouillon, salt, pepper, and cheese (if using) and stir well. Pour melted butter over mixture and stir to combine. Add chopped boneless skinless chicken and mix well.

For Chicken and Vegetable Filling:

Place an overturned baking sheet in the center of the oven. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Dust a clean counter with flour. Divide the pasty dough into 6 balls. Roll out balls into 10-inch circles (they don't have to be perfectly round).&nbsp;

Divide the chicken and vegetable filling evenly between pasties, placing about 1 cup of filling on lower half of each circle (leaving about a 1-inch border around the edge of the circle). Moisten the lower 1-inch border of dough using your fingers dipped in a little water.&nbsp;

Fold the top half of the pasty down over the filling, pressing down to seal. Starting on one side, turn the edge over, forming a crimp. Repeat this process all along the edge to form a nice border.&nbsp;

Place pasties on prepared baking sheet and taking a sharp knife, make a ¼-inch slit in the center of each pasty. Brush pasties lightly with evaporated milk (if desired, helps in the browning process).

Bake pasties at 400 degrees F for 20 minutes. Turn heat down to 375 degrees F and continue baking for 40 to 45 minutes or until pasties are brown and cooked through.&nbsp;

Assembling and Baking:

This recipe sucks if its your first time making a pasty. Granted I also made a vegetable soup as a side which had way too many unnecessary steps.
The worst part about this recipe is that I had way too much filling and barely even close to enough dough and so now im stuck with leftover filling and pastys that may burn in the oven before the chicken and veg is cooked. Make something more simple.

Top 9 pasties recipes from across the web

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Top Tags

Potato and pea samosas

Caribbean beef patties

Beef Pasties

Chicken & almond pastillas

Curried Vegetable Pasties (Vegan)

Cornish Beef Pasties

Mince Pasties

Spiced harissa lamb pasties

Chicken and Vegetable Pasties

Top 9 pasties recipes from across the web

The most viewed pasties recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato and pea samosas

Caribbean beef patties

Beef Pasties

Chicken & almond pastillas

Curried Vegetable Pasties (Vegan)

Cornish Beef Pasties

Mince Pasties

Spiced harissa lamb pasties

Chicken and Vegetable Pasties

The most viewed pasties recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine