Recipe edited on 10th June, 2023. Previous recipe is great, this one is just fine tuned.
These are the best pasties you’ll ever taste! I often use only half the amount of mince and they are still fabulous.
I am so thrilled to have made these. I adore bakery pasties and recently had a horrible experience of (not) eating a truly awful pastie from the local bakery in town. The pastry was lovely, but the filling was a hard lump of something that tasted rather like cardboard.
For the pastry, make a batch of Rough Puff Pastry, using this recipe.
Roll and turn about 6 times and then cut in half and refrigerate for half an hour or so.
Megan's Perfect Pasties
Author: ThermoGourmand
Recipe type: Lunch, Snack
: Australian
Delicious peppery pasties that are a breeze to make in your Thermomix. Makes 16 - 20 with store bought puff pastry.
Ingredients
- 1 large or 2 small onions, peeled and quartered
- 2 small carrots, chopped into medium sized chunks
- 1 potato, peeled, large dice
- 1 turnip, peeled, large dice (if in season)
- frozen peas and corn if desired - about ⅓ cup each
- 2 Tbsp rolled oats (thanks Judy for the tip)
- 1 - 2 tsp ground pepper, to taste
- 1 Tbsp meat stock paste or 4 tsp beef stock powder
- 250g beef mince
- 1 egg, beaten
- 4 - 5 sheets puff pastry (Borg's brand is best) or 1 batch Rough Puff Pastry
Method
- Preheat oven to 210C FF.
- Line 3 baking trays with oven ThermoMats or baking paper.
- Defrost pastry if necessary.
- Place vegetables to be minced into Thermomix bowl.
- Chop 6 sec/sp 5. Chop again for a second or two if necessary until very small, but not quite minced.
- Add peas and corn, stock paste, oats, pepper and mince.
- Mix 10 sec/sp 2/Reverse. Scraped down and repeat.
- Prepare pastry by brushing with egg wash. Fold, then cut into 4 squares.
- Place a large spoonful of mince mixture onto one corner of one square, leaving edges free.
- Bring top corner down to fold over. Press to seal and use a fork to press down gently.
- Prick with a fork or the point of a sharp knife.
- Brush with egg wash.
- Place on baking trays and bake for 25 to 30 minutes or until golden brown.
- For rough puff pastry, roll out until fairly thin. Cut shape desired and fill as above.
- Cool on a wire rack.
Notes
These will keep in the fridge for three days.
To freeze, place on cold baking tray and pop into the freezer.
Once frozen, place in a container or plastic bag and back into the freezer.
Best reheated in oven or air fryer.
Can be frozen raw, but only if mince was not previously frozen.
To freeze, place on cold baking tray and pop into the freezer.
Once frozen, place in a container or plastic bag and back into the freezer.
Best reheated in oven or air fryer.
Can be frozen raw, but only if mince was not previously frozen.
Filling the rough puff pastry.
And here’s how I make them with bought puff pastry without wasting any of it.
If you add 1/2 cup of oats, they soak up the juices and just make them more delicious.
MJ, these are so good, Finally got around to making a batch with the addition of potato and 1 less onion. So good I ate 2 for lunch! Judydawn from the forum.
Tastes great!!! Whole family enjoyed although would probably put a bit less pepper in next time as some found it too strong. Thanks for recipe