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Beef Pasty (Baked Pastry Puff)
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
Ingredients
PASTRY
  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
  • 1 whole egg for egg wash
BEEF AND VEGETABLES FILLING:
  • ½ kg large onions
  • 6 cloves garlic
  • 3 medium size carrots diced
  • 2 stalks of celery sliced
  • 1 tsp salt and 1 ½ tsp black pepper to taste
  • 2 Tbsp cooking oil
  • 1 kg ground beef
  • 4 cloves chopped garlic
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp chinese rice wine
  • 1 cube beef stock
  • 1 Tbsp cornstarch
Instructions
PREPARATION OF PASTRY
  1. Put 500g plain flour in a mixing bowl
  2. Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
  3. Add 250g unsalted butter, which has been cut into small pieces
  4. Rub butter into the flour until it resembles coarse breadcrumbs
  5. Beat 2 whole eggs and add to the flour and butter mixture and mix well
  6. Add 4 Tbsp iced water one at a time and knead gently
  7. Knead until all the ingredients come together to form a smooth dough
  8. Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
PREPARATION OF BEEF AND VEGETABLES FILLING:
  1. Fry 1/2 kg chopped large onions until soft
  2. Add 6 cloves of chopped garlic and mix well
  3. Add 3 medium size diced carrots and mix well
  4. Add 2 stalks of sliced celery and mix all the ingredients well
  5. Add 1 tsp salt and 1 1/2 tsp black pepper and mix well
  6. Remove cooked vegetables from wok and set aside
  7. Add 2 Tbsp cooking oil to the same wok
  8. Add 1 kg ground beef and slowly break it apart
  9. Cook the ground beef until it is no longer pink
  10. Add 4 cloves of chopped garlic and mix well
  11. Add 1 tsp of dried oregano and 1 tsp salt to minced beef
  12. Add 1 tsp of dried basil and rosemary each
  13. Add 1 Tbsp of worcestershire sauce and mix well
  14. Add 1 Tbsp chinese rice wine and mix well
  15. Add 1 cube beef stock mixed with some water and mix thoroughly
  16. Pour the cooked mixed vegetables and mix well
  17. Add 1 Tbsp cornstarch dissolved in water
  18. Stir well until the beef and vegetable mixture thickens
MAKING THE PASTY:
  1. Roll a piece of pastry flat
  2. Cut out a circle with a 15 cm round cutter
  3. Place a tablespoonful of the beef and vegetables filling in the centre of the pastry
  4. Fold the pastry into a semi-circle to cover the filling
  5. Fold the joined edge together until it is completely sealed
  6. Arrange on a baking tray and apply egg wash on the pasty
  7. Bake in a pre-heated oven at 180 C for about 20 mins or until golden brown