Beef and Carrot Pasties

• 620 gplain flour: 600 g for pastry, 20 g for rolling
• 240 gcold unsalted butter, diced
• 170 mlcold water
• 1egg, beaten for sealing and glazing
• 600 gbeef skirt, trimmed and cut into 1 cm dice
• 550 gpotatoes, peeled and cut into 5 mm dice
• 300 gcarrots, peeled and cut into 5 mm dice
• 230 gonion, finely chopped
• 35 gunsalted butter, cut into eight small pieces
• Fine salt, as needed
• Plenty of freshly ground black pepper

Method

1. 1Rub the 240 g cold butter into the 600 g flour until coarse crumbs remain. Stir in the cold water to make a firm dough, handling it only until it comes together. Wrap and chill for 30 minutes.
2. 2Mix the diced beef, potatoes, carrots and onion. Season with salt and plenty of black pepper. Keep the dice small so the filling cooks before the pastry over-browns.
3. 3Heat the oven to 210°C/190°C fan. Divide the pastry into eight equal pieces and roll each into a circle about 20 cm across, using the extra flour sparingly.
4. 4Divide the raw filling between the circles, keeping a clear border. Put one piece of filling butter on each pile. Brush the border with a little beaten egg, fold over and press firmly to seal.
5. 5Crimp the edges and cut a small steam slit in each pasty. Set on two lined baking trays and brush with the remaining egg.
6. 6Bake for 15 minutes until the pastry starts to colour, then lower the oven to 180°C/160°C fan. Bake for another 35–40 minutes, swapping the trays halfway, until deeply golden and the filling is piping hot with tender vegetables.
7. 7Rest for 10 minutes before serving one pasty per person. Cool any extras within 2 hours, refrigerate or freeze, and reheat until piping hot throughout.

Per serving

kcal

619

protein

11.3g

fibre

5.1g

carbs

77.3g

fat

29.9g