Beef Pasties Recipe - Cook it Real Good (2024)

FAQs

How do you keep pasties moist? ›

Namely, the addition of gravy can prevent the entire dish from drying out. Some chefs will then toss in things like Worcestershire sauce, butter or reduced stock to both prevent dryness and enhance the filling's natural flavors. Water is all you really need for a pasty, but feel free to experiment with these add-ins.

For shortcrust pastry

(rough puff can also be used): 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry) 120 g lard or white shortening. 125 g Cornish butter.

If Your Dough Is Too Crumbly, Rosemary Says...

“Sometimes people do not put enough water or egg in the pastry. This can make it dry and crack during cooking.”

Pasties should reach an internal temperature of 165 degrees Fahrenheit for at least 15 seconds before serving. Enjoy!

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.

Give yourself a smart head start. Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Things You Should Know

If you don't want much coverage, try wearing paper or fabric pasties. Test your pasties at home before going out. If you're wearing lighter pasties, use double-sided fabric tape to secure them to your body. For heavier pasties, try spirit gum or body glue.

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

Here we are using craft foam, but you can use cardboard, or buckram, which is a hat-making material. Mark the centre of the circle, and cut a slit to that point. This will help us create the cone shape of the pastie.

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 state is known for pasties? ›

Pasties can be found in Wisconsin's largest cities, Madison and Milwaukee, as well as in the far northern region along the border with Michigan's Upper Peninsula.

These keep in the fridge for a couple of days. Reheat to serve. Make the pastry a few hours ahead.

However, another 14 per cent did get it right, as Graham describes, “the traditional way to eat a pasty is with the pasty held in a horizontal position and holding the crimp, starting with the filled pastry and working your way outwards.

No straps are used to hold pasties in place, so they require a tape or glue fixative. This is often gum arabic, although other types of glue are sometimes used including liquid latex and eyelash extension glue. Nevertheless, they can fall off as a result of sweating or movement.

Put the pasty in the hot oven and cook for 10 minutes, then lower the oven temperature to 180°C (fan 160°C/gas mark 4) and cook for 45 minutes more, until golden. The inside of the pasty should be piping hot and cooked medium/well; this may produce a few red areas on the steak, this is normal.

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.

BAKE FOR APPROXIMATELY 30 TO 40 MINUTES DEPENDING ON YOUR OVEN. IF BAKING ONE PASTY THIS TIME WILL BE MUCH LESS. PASTY NEEDS TO BE GOLDEN BROWN AND 165 DEG IN THE CENTER. LEAVE TO COOL SLIGHTLY BEFORE EATIING SO AS TO NOT BURN YOUR MOUTH.