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.

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.

Pasties get a bit of a bad rep for being unhealthy, but in reality, they're a fairly good complete meal. Now, we're not recommending you eat one EVERY day, but you certainly shouldn't feel bad when you do reach for one. Or two! In fact, calories aren't a particularly good gauge of how healthy foods are for us.

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.

Pasties should reach an internal temperature of 165 degrees Fahrenheit for at least 15 seconds before serving. Enjoy! Microwave Oven: Place pasty off center in the oven cavity. Cook on high for 1 minute if thawed or 4 minutes if frozen.

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).

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.

How do I store my Cornish Pasties? Pasties are best when enjoyed fresh from the oven. However, if required, they can be stored in a refrigerator and consumed within 72 hours.

Occasionally, someone will suggest waiting till you get home to eat those pasties. This is a bad idea. Firstly, pasties have an optimum edibility temperature (OET). You should buy them red hot, never lukewarm or cold (cold, most commercial pasties taste like a pocket of wet cardboard filled with under-seasoned slurry).

Are steak pasties good for you? ›

Think tender, slow-braised beef and vegetables, encased in a golden brown, egg-washed Lo-Dough pasty. This is just the thing for anyone looking for comfort food that fits into their diet. These are also incredibly high in gut-healthy fibre - a nutrient sorely lacking in the majority of peoples diets.

A Healthier Option Than Most Fast Food

Cornish pasties are made of simple ingredients which makes them much healthier than other fast food. It is stuffed with real vegetables, not just lettuce leaves and tomatoes as in fast food burgers. The swede fillings are enriched with calcium which is good for building the bone.

It is known as the Cornish Pasty, but the counties of Devon and Cornwall have often engaged in a war of words over its' rightful name, its ingredients, and indeed where it was first made.

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.

For best results allow to thaw overnight in refrigerator before cooking. Do not refreeze after defrosting. Once the pasties are thawed, place in a preheated oven at 180 then reheat for 20 minutes.

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.