Northern Ontario Meat Pasties
Crimped pastry parcels of beef, potato, swede and onion, baked as a portable miner's meal.
- Prep
- 45 min
- Cook
- 55 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Baking sheet
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 32 g
- carbs
- 56 g
- protein
- 26 g
- calories
- 610
Instructions
- 1
Mix the raw beef, potato, swede and onion with plenty of salt and pepper.
- 2
Divide the pastry into six and roll each into a circle about 20 cm across.
- 3
Pile filling on one half, dot with butter and fold over.
- 4
Crimp the curved edge firmly and set on a baking sheet.
- 5
Glaze with egg and cut a small vent in each.
- 6
Bake at 200C for 20 minutes, then 170C for 35 minutes until deep gold.
Chef's tips
Everything goes in raw and cooks inside the pastry — dice the vegetables small so they cook through.
Ingredient substitutions
- beef skirt → chuck steak, diced fine
Storage
Keeps 3 days refrigerated; freezes baked or raw.
Common mistakes to avoid
- •Under-seasoning
- •Weak crimping that leaks the juices
Serving suggestions
Cooked Northern Ontario Meat Pasties?
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