You can't go wrong with these homemade Beef and Vegetable Pasties!
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dinner
Cuisine: Modern
Keyword: Homemade Pasties, Pasties
Servings: 6Pasties
Calories: 463kcal
Author: Lauren
Ingredients
½cupplain flour75 grams
½cupself raising flour75 grams
110gramsbutter cubed
4tablespoonswater
pinchsalt
500gramsbeef mince
1egg
1carrot
½cupfrozen peas
1onion finely grated
1tablespoondried mixed herbs
1tablespoontomato relish
1teaspoononion flakes
Pinchsalt and pepper to taste
milk to glaze
Instructions
Preheat your oven to 190 degrees celsius (fan-forced) and line a tray with baking paper.
Sift the plain and self raising flour together in a large bowl and add a pinch of salt.
Rub in butter until mixture resembles bread crumbs
Add half of the water and stir through using a knife, continue to add water until dough forms. If your dough is not coming together, just add a little extra water.
Knead the dough until smooth and then cover it and let it rest in the fridge for 15minutes.
While the dough is resting, combine the mince, egg, grated carrot, frozen peas and corn, dried mixed herbs, onion flakes and tomato relish in a bowl. Add salt and pepper to taste.
Roll out the pastry dough until it's around 3mm thick and cut into six rounds the size of a saucer and brush edges with a small amount of water to moisten.
Add filling mixture to centre of each round.
Bring sides of pastry together at the top to enclose filling. Pinch the pastry together to secure.
Brush the tops of the homemade Beef and Vegetable Pasties with milk glaze and bake for 35 minutes or until golden and cooked through.
Notes
These pasties can be frozen for up to three months.