Beef Pasties Recipe - Cook it Real Good (2024)

FAQs

How long to cook pasties in the oven? ›

Ready to eat cold - but best heated in an oven for true pasty pleasure! From Chilled: 180°C / Fan 160°C / Gas mark 4 for 20-25 minutes. From Frozen: 190°C / Fan 170°C / Gas mark 5 for 40-50 minutes. Allow it to rest for 3-4 minutes - and enjoy.

Try liquid filling

As mentioned above, beef and vegetables are the most common fillings. However, as The Guardian pointed out, some chefs go a step further with a little extra liquid filling. Namely, the addition of gravy can prevent the entire dish from drying out.

According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top. Its ingredients should include beef, swede (called turnip in Cornwall), potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture.

Let your pasties cool down and enjoy. You can eat them as one hand meals or pour ketchup or gravy on them and eat them that way. My grandpa told me he likes to cut pasties in half, eat them by hand and, add salt and ketchup and take a bite.

If you think it's ready, put a knife or skewer through the top of the Pasty, then pull it out and feel the skewer, to check that the Pasty is piping hot all the way through.

If you don't have any gravy or sauce to add to your filling (or are not using raw meat) then dot a little butter over the filling before closing up the pasty. This will stop the filling from drying out. Fill your pasties right to the edge to sure they are jam-packed with deliciousness.

Just before baking line the pastry filled dish with a piece of greaseproof paper or baking parchment (parchment paper) and fill the base this with baking beans or rice, making sure the beans or rice come up the sides of the pastry base to prevent the sides from collapsing in.

Shortening: Instead of butter, shortening (and sometimes even lard) is used for pasty dough because it helps the dough hold its shape better, making it easier to fold and crimp.

Washing gently with soap and water can reactivate the adhesive. If you have worn them 30-50 times, then it might be time for a new pair.

There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.

What is the difference between a pasty and a pastry? ›

On both sides of the Atlantic, pastry now refers either to dough or baked sweet food made with the dough, while pasty, in British usage at least, refers to a small pastry case with a savory filling.

The humble pasty, to be the genuine article, has to contain 12.5% meat and 25% vegetables. The meat is beef, and the veg should be potato, onion and swede (turnip). These ingredients are uncooked when added to the pastry and are baked slowly for succulence.

No meat other than beef, and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence.

Whether it's chicken and leek pie or a pasty, traditional pastry treats are a popular choice. Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline.

However, as a rule of thumb, frozen pasties should always baked from frozen. Pre-heat oven to 190C (375F). Place on a lined baking tray and bake in the center of the oven for 50 to 60 minutes depending on size (40-50) mins for co*cktail) until pasty is golden brown and filling is piping hot (over 90C).

The Baking Instructions are as follows: Wrap the Pasties in foil and bake at 375 F for 45 minutes without thawing. Afterwards, take the Pasties out of the foil and put them back into the oven for 5 minutes to get the crust nice and crisp.

Pies pasties to which something has been added after baking should be stored at or below 5° C. Temperatures should be kept constant as fluctuations result in condensation and mould growth. As these products may be consumed without further cooking they must never be stored with raw meat or vegetables.