Curtis Stone Pasties Recipe

Monday, 28 November 2011

I haven't had a pastie in ages so went looking for a pasties recipe to satisfy my craving. I was shopping at my local supermarket when I picked up one of the recipe pamphlets by Curtis Stone and found a delicious Beef and Vegetable Pasties Recipe.

Of course I changed the pasties recipe around a little. I don't like corn so swapped it for peas and I got rid of the egg and swapped that for melted milk-free margarine.

Note: Make sure you divide all the mixture between the four pastry sheets. You may think the pastry will not be able to take all the filling but it can. The pastry will stretch over and stay. Otherwise like me you can make five pasties. 

What I love about pasties is they are a meal in themselves. Just heat 'em up and eat. Wash one plate and then you can sit on the couch and relax!

Great recipe. Enjoy!

Curtis Stone Beef and Vegetable Pasties Recipe

2 tbsp olive oil
400g beef mince
1 small brown onion
3 cloves garlic, finely chopped
1 medium carrot, peeled and cut into 1cm cubes
1 baby potato, peeled and cut into 1cm cubes
1/2 cup peas
1 medium truss tomato, finely diced
4 cups baby spinach
1/4 cup fresh parsley, roughly chopped
4 sheets Short Crust Pastry, cut into 20cm rounds, leaving plastic on base
1/4 cup melted margarine

1. Preheat the oven to 200°C.

2. Heat 1 tbsp oil in a large fry pan over high heat and sauté the beef for 5 minutes, breaking up any large clumps. Strain the beef and discard liquid from pan. Place the pan back on heat and add 1 teaspoon of oil.

3. Add the onion, garlic, and cook for 3 minutes. Add the carrot and potato to the pan and cook for an additional 3 minutes stirring often.

4. Return beef to the pan, add the peas, tomato and spinach and cook a further minute or until the spinach has wilted. Remove from heat and stir through the parsley, season to taste with salt and pepper and let cool for 7 minutes.

5. Lay the 4 rounds of pastry onto a clean work surface and divide the filling evenly between the centre of each round of pastry. Brush the edges of the pastry with the melted margarine and carefully fold and crimp the edges together to seal the pasties. Remove the plastic and poke several small holes with a knife in the pastry to allow steam to escape whilst cooking.

6. Place pasties onto a baking tray lined with baking paper, brush with a little of the melted margarine.

7. Bake for 18-20 minutes or until the pastry is golden brown and the filling is cooked through.

8. Let sit at room temperature for 5 minutes before serving.

9. Serving suggestion: for extra flavour, serve with tomato sauce.


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