Beef Pasty (Baked Pastry Puff)
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- 250 g unsalted butter
- 2 whole eggs
- 4 Tbsp ice water
- 1 whole egg for egg wash
- ½ kg large onions
- 6 cloves garlic
- 3 medium size carrots diced
- 2 stalks of celery sliced
- 1 tsp salt and 1 ½ tsp black pepper to taste
- 2 Tbsp cooking oil
- 1 kg ground beef
- 4 cloves chopped garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 Tbsp worcestershire sauce
- 1 Tbsp chinese rice wine
- 1 cube beef stock
- 1 Tbsp cornstarch
Instructions
- 1
Put 500g plain flour in a mixing bowl
- 2
Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
- 3
Add 250g unsalted butter, which has been cut into small pieces
- 4
Rub butter into the flour until it resembles coarse breadcrumbs
- 5
Beat 2 whole eggs and add to the flour and butter mixture and mix well
- 6
Add 4 Tbsp iced water one at a time and knead gently
- 7
Knead until all the ingredients come together to form a smooth dough
- 8
Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
- 9
Fry 1/2 kg chopped large onions until soft
- 10
Add 6 cloves of chopped garlic and mix well
- 11
Add 3 medium size diced carrots and mix well
- 12
Add 2 stalks of sliced celery and mix all the ingredients well
- 13
Add 1 tsp salt and 1 1/2 tsp black pepper and mix well
- 14
Remove cooked vegetables from wok and set aside
- 15
Add 2 Tbsp cooking oil to the same wok
- 16
Add 1 kg ground beef and slowly break it apart
- 17
Cook the ground beef until it is no longer pink
- 18
Add 4 cloves of chopped garlic and mix well
- 19
Add 1 tsp of dried oregano and 1 tsp salt to minced beef
- 20
Add 1 tsp of dried basil and rosemary each
- 21
Add 1 Tbsp of worcestershire sauce and mix well
- 22
Add 1 Tbsp chinese rice wine and mix well
- 23
Add 1 cube beef stock mixed with some water and mix thoroughly
- 24
Pour the cooked mixed vegetables and mix well
- 25
Add 1 Tbsp cornstarch dissolved in water
- 26
Stir well until the beef and vegetable mixture thickens
- 27
Roll a piece of pastry flat
- 28
Cut out a circle with a 15 cm round cutter
- 29
Place a tablespoonful of the beef and vegetables filling in the centre of the pastry
- 30
Fold the pastry into a semi-circle to cover the filling
- 31
Fold the joined edge together until it is completely sealed
- 32
Arrange on a baking tray and apply egg wash on the pasty
- 33
Bake in a pre-heated oven at 180 C for about 20 mins or until golden brown