Staffordshire Beef and Vegetable Pasty
Golden shortcrust pasties packed with tender diced beef, potato, swede, and onion. A robust Midlands bake made for a satisfying midday meal.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Mixing bowl
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 34 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 620 kcal
Instructions
- 1
Rub the plain flour, butter, lard, and half the salt together in a mixing bowl until breadcrumbs form.
- 2
Gradually add cold water and mix with your hands until a firm dough comes together.
- 3
Wrap the dough in greaseproof paper and chill in the fridge for 30 minutes.
- 4
Preheat your oven to 200°C (180°C fan) and line a baking tray with greaseproof paper.
- 5
Mix the chopped beef skirt, diced potato, swede, onion, remaining salt, and black pepper thoroughly in a bowl.
- 6
Divide the chilled pastry into four equal pieces and roll each out into a 20cm round disc.
- 7
Pile equal amounts of the raw filling onto one half of each pastry circle.
- 8
Brush the edges with beaten egg wash, fold the pastry over, and crimp (fold and pinch the pastry edge into a rope).
- 9
Place the pasties on the baking tray, cut a small steam slit on top, and brush generously with egg wash.
- 10
Bake for 20 minutes, then lower the oven to 180°C (160°C fan) and bake for 30 minutes until golden brown.
Chef's tips
Dice your root vegetables very finely so they cook through at the same rate as the raw beef. Allow the pasties to sit for ten minutes after baking so the hot juices settle back into the meat.
Ingredient substitutions
- beef skirt → beef chuck steak or lean minced beef
- lard → vegetable shortening or additional unsalted butter
- swede → turnip or parsnip
Storage
Store cooled pasties in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray at 180°C (160°C fan) for 15 to 20 minutes until piping hot.
Common mistakes to avoid
- •Chopping vegetables too coarsely, which leaves the potato and swede hard and undercooked.
- •Overfilling the pastry discs, which causes the crimped seams to burst open during baking.
- •Forgetting to cut a steam vent on top, resulting in a soggy, steam-logged pastry crust.
Serving suggestions
Cooked Staffordshire Beef and Vegetable Pasty?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from West Midlands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
