Pasties Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Butter: Adds richness and flakiness to the pastry dough.

Water: Helps bring the dough together.

Beef: Provides a hearty and savory element to the filling.

Potatoes: Adds a starchy, comforting texture to the filling.

Onion: Brings a sweet and aromatic flavor to the filling.

Rutabaga: Adds a slightly sweet and earthy flavor to the filling.

Black pepper: Adds a hint of spiciness to the filling.

When making the dough for your pasties, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl beforehand to keep everything cold. When mixing the butter into the flour, use a pastry cutter or your fingers, but work quickly to prevent the butter from warming up.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• cubed cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold water - Substitute with milk: Milk can add a richer flavor and slightly tenderize the dough.

• diced beef - Substitute with ground beef: Ground beef can be easier to work with and cooks faster.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and additional nutrients.

• diced onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor.

• diced rutabaga - Substitute with turnips: Turnips have a similar texture and slightly peppery flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be less visually noticeable in the filling.

• Allow the pasties to cool completely before storing or freezing. This prevents condensation and sogginess.

• For storing in the refrigerator:

  1. Wrap each pasty individually in plastic wrap or aluminum foil.
  2. Place the wrapped pasties in an airtight container or a resealable plastic bag.
  3. Store in the refrigerator for up to 3 days.

• For freezing:

  1. Wrap each pasty tightly in plastic wrap or aluminum foil.
  2. Place the wrapped pasties in a freezer-safe resealable plastic bag or an airtight container.
  3. Label the bag or container with the date.
  4. Freeze for up to 3 months.

• Reheating from the refrigerator:

  1. Preheat your oven to 350°F (175°C).
  2. Unwrap the pasties and place them on a baking sheet.
  3. Cover loosely with aluminum foil to prevent over-browning.
  4. Bake for 15-20 minutes or until heated through.

• Reheating from frozen:

  1. Preheat your oven to 375°F (190°C).
  2. Unwrap the pasties and place them on a baking sheet.
  3. Cover loosely with aluminum foil.
  4. Bake for 30-40 minutes or until heated through, removing the foil for the last 10 minutes to crisp up the crust.

• Preheat your oven to 350°F (175°C). Place the pasties on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 20 minutes or until heated through.

• For a quicker method, use a microwave. Place the pasties on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are warming evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pasties in the basket and heat for 5-7 minutes, or until they are hot and the crust is crispy.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pasties in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until warmed through.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the pasties on the rack or a baking sheet and heat for 10-15 minutes, or until they are hot and the crust is crisp.

• Mixing bowl: Used to combine the flour and salt, and later to mix the filling ingredients.

• Pastry cutter: Helps to cut the cold butter into the flour until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Rolling pin: Essential for rolling out the dough on a floured surface.

• Knife: Needed to dice the beef, potatoes, onion, and rutabaga.

• Cutting board: Provides a safe surface for dicing the ingredients.

• Baking sheet: Used to place the pasties on for baking.

• Oven: Preheated to 400°F (200°C) for baking the pasties.

• Measuring cups: Used to measure out the flour, butter, water, and diced ingredients.

• Measuring spoons: Needed to measure the salt and black pepper.

• Fork: Useful for crimping the edges of the dough to seal the pasties.

Prepare the filling: Dice beef, potatoes, onion, and rutabaga in advance and store them in the fridge.

Use a food processor: Quickly mix flour and butter to create coarse crumbs.

Pre-made dough: Use store-bought pie crust to save time on making the dough.

Batch cooking: Double the recipe and freeze extra pasties for future meals.

Uniform shape: Use a bowl or plate to cut perfect dough circles quickly.

Quick chill: Place the dough in the freezer for 15 minutes instead of refrigerating for 30 minutes.