Beef Pasties


Beef Pasties

Serves: 4


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



  1. 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.
  2. 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.
  3. Preheat oven to 190°C (170°C fan-forced). Line 2 large baking sheets with baking paper.
  4. 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.
  5. Brush the pasties with egg and place on prepared trays. Bake for 35 minutes or until lightly browned.



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

For more of the best beef recipes and info on how to cook beef, keep exploring the Cape Grim Beef website!


 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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