I make these pasties for the girls and myself all the time. I have been making them on and off for the past 20 years, so I don't have precise measurements, you can experiment and end up with many variations.
These pasties take a bit of work and time, however you end up with ready meals in your freezer for those nights you are too tired to cook.
This recipe will make 20 pasties: 10 meat, and 10 vegetarian. You can freeze them for up to two months.
1 Packet of pre-made Puff Pastry sheets *(I used the 10 sheet pack as it makes more).
3 largish potatoes
1 large carrot
1 chunk of pumpkin
2 celery sticks
1 cup of frozen cut beans
1 cup of green peas.
2 cloves of garlic
*Note: You can replace/or add any veggies that you are fond of ie. parsnip, sweet potato etc.
1 packet of 500 grams of mince meat.
1/4 of a cup of milk.
1 packet of sesame seeds.
Step 1: Peel, slice and dice vegetables.
Step 2: Steam veggies. *(I usually do it two batches - root vegetables in one lot, and then the greens in the next lot, as the greens don't take as long).Place veggies in a bowl to cool off. *(if they are not cool they will go straight through the pastry sheets)
Step 3: Peel slice and dice your onion and garlic. Using some olive oil in a pot, brown your onion and garlic. when they are just past see through, take them off the heat, and add them to your steamed vegetables, and mix through.
Step 4: Brown the mince. Place mince in a small pot with a small quantity of olive oil on the bottom first. Stir mince until it is all brown. Set mince aside in a bowl to cool off.
Step 5: Get any children to leave the room. This is the sneaky step. (If you have small children that wont eat their veggies, this is what you can do). Scoop 3 to 4 large tablespoons of the vegetable mix into the mince container. Take a masher or fork, and mash the vegetables into the mince so that they can barely be seen. Cover the mince with a clean tea towel so its contents cannot be seen. Cover the veggie mix as well.
Step 6: Get pastry sheets out of the freezer and allow to defrost.
Step 7: Go and have a cuppa/or a drink and a rest.
When the veggies and meat mixes have cooled down, and your pastry has defrosted (this can take an hour or more) go back into the kitchen and start step 8. Don't take to long or the pastry will be too soft to handle.
Step 8: Take one sheet of puff pastry and slice it in half, so that you have 2 long pieces of pastry. Lift each strip of pastry off the backing sheet and lay it back down.
Step 9: Spoon mixture from veggie mix onto and down the middle of each pastry sheet. When the strip has an even mix all the way up and down the center, gently fold the edges from the left and right sides together in the middle. * (See picture) Do the same for the meat mixture. I use a fork to prick the meat pasties before wrapping them so I can tell the pasties apart.
Step 10: As you make the pasties set aside the amount you would like to bake on a baking tray covered with baking paper.
Step 11: When I have made 2 pasties I wrap them in the plastic sheet that backs the pastry. you can wrap 2 pasties in each sheet, by placing one pasty just off the centre of the sheet, and folding the side of the sheet over it. Place the other pasty by the side of the first one, making sure they pasty isn't touching ( they will stick together otherwise) and wrap the remaining side of plastic over it. Place wrapped pasties aside.
Step 12: Place uncooked pasties (that you set aside earlier ) on your baking tray. Using a 1/4 of a cup of milk and a pastry brush, brush each pasty with milk, then sprinkle with sesame seeds. Place tray in a hot oven at 200 degrees Celsius ( 392 degrees Fahrenheit ) and bake for half an hour, or until golden brown.
Step 13: Finish making and wrapping pasties. Place pasties in a freezer bag. I can fit 4 to a large freezer bag, label and store in the freezer.
When you want to cook these pasties, take them out, place on the baking tray frozen (if you defrost them before cooking they will turn to mush ) baste with milk, sprinkle with sesame seeds and cook for 30 mins or until golden brown. These frozen pasties should be safe to freeze for up 2 months.
Step 14: When pasties are cooked to a nice golden brown, take them out of the oven and let them stand for around 10 mins to avoid burnt tongue syndrome. Serve with a salad or on their own.
Disclaimer: This recipe is shared in good faith. Make at your own risk, The writer will not be responsible for any disasters, food poisoning or any other results of making/following the recipe.
Feel free to email me if you have any questions or to let me know how you go.