Beef and Horseradish Pasties

BEEF PASTIES (WITH OPTIONAL HORSERADISH)

5 from 2 votes

These beef and horseradish pasties are stuffed full of root vegetables and beef with a generous peppery seasoning. Horseradish adds a gently boost to the flavour, making these handheld savoury pies a delight to devour.

Makes either 4 x 22 cm pasties or 5 x 20cm pasties

Use the toggle button for U.S. measurements

Prep Time40

Cook Time1

Total Time1 40

Course: Dinner, lunch

Cuisine: British, Cornish

Servings:

Calories: 1237kcal

Author: Jane Coupland

Ingredients

For the Shortcrust Pastry

500 g Strong bread flour
125 g Lard or vegetable shortening chilled
125 g Butter chilled
½ teaspoon Salt
1 Egg yolk
150 ml Water ice cold

For the Filling

300 g Beef skirt
250 g Waxy potato
125 g Swede (rutabaga)
125 g Onion
¾ teaspoon Ground black pepper
½ teaspoon Salt
1 ½ tablespoon Horseradish - freshly grated
1 tablespoon Plain flour
1 tablespoon Melted butter
1 Beaten egg to glaze

Metric - US Customary

Instructions

Make the Pastry

Weight the flour and salt into a large mixing bowl
Cube the lard and butter, toss into the flour and then rub in until the mixture resembles breadcrumbs
Add the egg and ¾ of the water. Bring the mixture together using a blunt knife, adding more water as necessary to create a soft but not wet or sticky dough
Tip onto a lightly floured work surface and knead until the pastry becomes elastic. This will take 3-4 minutes, but it is an essential step to give the pastry the strength that is needed to hold the filling and retain a good shape.
Wrap the dough in cling film and leave to rest for 3 hours in the fridge. Bring out of the fridge 30 minutes prior to rolling out

Prepare the Filling

Dice the onion then either slice or dice the peeled potato and swede into small pieces (see my step by step images for a size guide). I like to slice my vegetables thinly - approx 2mm thick
Chop the beef into equally small pieces. Remember to cut the beef skirt first against the grain before dicing
Using your hands mix the vegetables and beef together in a large bowl along with the seasoning, grated horseradish, flour and melted butter and grated

Assemble the pasties

Preheat the oven to 200C/ 400F/ GM 6 and line 2 baking sheets with baking parchment
Divide the dough into 4 each pieces and roll each out to a thickness of 2mm. Cut a 22cm circle from each (find a suitably sized plate as a guide to cut around)
Spoon a quarter of the filling into the centre of one pastry circle
Brush a little beaten egg around the edge of half of the circle then carefully fold the pastry over to form a semi-circle, join the dry and egg brushed edges together. Tuck any stray bits of filling back in as you go and then press down around the pastry edge to seal. Repeat with the remaining circles
Crimp the edges of each pasty to seal firmly and avoid any leakage during cooking: use your index finger and thumb to push down and twist the edge of the pastry over to form a crimp. Repeat this process along the entire length of the pasty then tuck the ends underneath (see my video for visual guidance)
Place the pasties on the baking sheets and make a small slit on the top of each one using a sharp knife, brush all over with beaten egg
Bake for 15 minutes then turn down the heat to 150C/ 300F/ GM 2 and bake for a further 45 minutes
Remove from the oven and transfer the pasties to a wire rack to cool for 20 minutes before eating

Video

Nutrition