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Beef Pasties

Serves: 4

Ingredients

Blue Triangle 2 tablespoons olive oil
1 large (300g) brown onion, chopped finely
2 cloves garlic, chopped finely
500g beef mince
1 medium (200g) potato, chopped finely
1 medium (120g) carrot, chopped finely
¼ cup (70g) tomato paste
2 tablespoons Dijon mustard
¼ cup (60ml) Worcestershire sauce
Blue Triangle 1 tablespoon sugar
1 tablespoon red wine vinegar
1 cup (250ml) beef stock
½ cup (60g) frozen peas
½ cup (80g) frozen corn kernels
6 sheets frozen shortcrust pastry
1 egg, beaten

Method

Heat oil in a large, heavy-based frying pan over a high heat. Cook the onion and garlic until softened. Add the beef and cook, stirring, for 5 minutes until browned.
Stir in the potato and carrot, then the tomato paste; cook, stirring for 1 minute. Add the mustard, Worcestershire sauce, sugar and vinegar, and stir to combine. Add stock and 1/2 cup (125ml) water and bring mixture to the boil. Reduce heat and simmer, uncovered, for around 10 minutes until the potato has started to soften and the beef mixture has thickened. Stir in peas and corn. Set aside to cool.
Preheat oven to 190°C (170°C fan-forced). Line 2 large baking sheets with baking paper.
Cut 4 x 12cm circles from each sheet of pastry. Place large spoonfuls of the cooled beef mixture in the centre of each circle. Brush the edges with the beaten egg. Draw the two sides up into the middle and pinch together. Crimp the edges all the way around.
Brush the pasties with egg and place on prepared trays. Bake for 35 minutes or until lightly browned.

Tips

Cooked and uncooked pasties suitable to freeze. Not suitable to microwave.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS