Beef Pasty (Baked Pastry Puff)

A “Pasty” is basically a baked pastry filled with meat and vegetables and wrapped into a semi-circle shape just like our local curry puff. This is another versatile dish that has many variations for its filling but typically made up of meat and vegetables. I’m using the same beef filling from my previous post on Beef Cottage Pie. So this video recipe will only show how I make the pastry and shaped it into a pasty, 

To make this healthier baked puff, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Beef Pasty (Baked Pastry Puff)
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
  • 1 whole egg for egg wash
  • ½ kg large onions
  • 6 cloves garlic
  • 3 medium size carrots diced
  • 2 stalks of celery sliced
  • 1 tsp salt and 1 ½ tsp black pepper to taste
  • 2 Tbsp cooking oil
  • 1 kg ground beef
  • 4 cloves chopped garlic
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp chinese rice wine
  • 1 cube beef stock
  • 1 Tbsp cornstarch
  1. Put 500g plain flour in a mixing bowl
  2. Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
  3. Add 250g unsalted butter, which has been cut into small pieces
  4. Rub butter into the flour until it resembles coarse breadcrumbs
  5. Beat 2 whole eggs and add to the flour and butter mixture and mix well
  6. Add 4 Tbsp iced water one at a time and knead gently
  7. Knead until all the ingredients come together to form a smooth dough
  8. Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
  1. Fry 1/2 kg chopped large onions until soft
  2. Add 6 cloves of chopped garlic and mix well
  3. Add 3 medium size diced carrots and mix well
  4. Add 2 stalks of sliced celery and mix all the ingredients well
  5. Add 1 tsp salt and 1 1/2 tsp black pepper and mix well
  6. Remove cooked vegetables from wok and set aside
  7. Add 2 Tbsp cooking oil to the same wok
  8. Add 1 kg ground beef and slowly break it apart
  9. Cook the ground beef until it is no longer pink
  10. Add 4 cloves of chopped garlic and mix well
  11. Add 1 tsp of dried oregano and 1 tsp salt to minced beef
  12. Add 1 tsp of dried basil and rosemary each
  13. Add 1 Tbsp of worcestershire sauce and mix well
  14. Add 1 Tbsp chinese rice wine and mix well
  15. Add 1 cube beef stock mixed with some water and mix thoroughly
  16. Pour the cooked mixed vegetables and mix well
  17. Add 1 Tbsp cornstarch dissolved in water
  18. Stir well until the beef and vegetable mixture thickens
  1. Roll a piece of pastry flat
  2. Cut out a circle with a 15 cm round cutter
  3. Place a tablespoonful of the beef and vegetables filling in the centre of the pastry
  4. Fold the pastry into a semi-circle to cover the filling
  5. Fold the joined edge together until it is completely sealed
  6. Arrange on a baking tray and apply egg wash on the pasty
  7. Bake in a pre-heated oven at 180 C for about 20 mins or until golden brown
 Also check out my Facebook Page : Shiokman for links to other recipes
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