Pastie with Mashed Potato Filling
Golden, flaky pastry parcels filled with savoury beef mince, sweet vegetables, and comforting mashed potato. A classic South Australian bakery lunch.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •baking tray
- •saucepan
- •frypan
- •potato masher
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 26 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 22 g
- calories
- 560 kcal
Instructions
- 1
Boil the potatoes in salted water until completely tender, about fifteen minutes.
- 2
Drain the potatoes well and mash smoothly with the butter, then leave to cool slightly.
- 3
Fry the beef mince and onion in a frypan over medium heat until the meat is browned.
- 4
Stir the grated carrot, peas, Worcestershire sauce, salt, and pepper into the mince mixture.
- 5
Mix the mashed potato thoroughly into the warm mince filling until evenly combined.
- 6
Preheat your oven to 200 degrees C and line two baking trays with baking paper.
- 7
Cut four 18 cm rounds from the shortcrust pastry sheets.
- 8
Spoon equal amounts of filling onto one half of each pastry circle.
- 9
Brush edges with water, fold over to form semicircles, and crimp firmly to seal.
- 10
Transfer to trays, brush tops with beaten egg, and cut a small steam vent.
- 11
Bake for thirty to thirty-five minutes until the pastry is crisp and deeply golden.
Chef's tips
Ensure the filling cools to lukewarm before spooning onto the pastry to avoid melting the fat in the dough. Crimp the edges tightly with your fingers or a fork so the filling does not leak out during baking.
Ingredient substitutions
- beef mince → finely diced pumpkin and swede for a vegetarian bakery-style pastie
- shortcrust pastry → puff pastry for a lighter, flakier crust
Storage
Store cooled pasties in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a 180 degrees C oven for fifteen minutes until piping hot and crisp.
Common mistakes to avoid
- •Filling the pastry while the mixture is piping hot, making the raw dough soggy and tear.
- •Overfilling the pastry rounds, which causes the seams to burst open while baking.
Serving suggestions
Cooked Pastie with Mashed Potato Filling?
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