Recipe

Traditional English Beef & Potato Picnic Pies - Pasties Recipe

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Ingredients

1 egg, beaten well or milk .
2 oz butter .
1 tbsp soy sauce .
Pastry .
1 tsp mixed herbs .
Beef .
1 tbsp tomato puree (optional) .
1/2 pint beef stock, made with a stock cube .
2 white onions, peeled & sliced finely .
salt & pepper .
1 lb white potatoes, peeled, sliced & boiled .
sea salt .
black pepper .
Potatoes .
1-2 garlic clove, peeled & crushed- (optional) .
1 tbsp olive oil .
15 oz canned tomatoes .
flour .
1 lb minced beef .
butter, for greasing .
2 (9 oz) packets puff pastry .
2-3 tbsps milk

Directions

Step #1 First peel & cut your potatoes into even size chunks & then boil for about 15-20 mins or until very tender, but not too mushy.
Step #2 Drain the potatoes & add the milk, butter, salt & pepper to taste.
Step #3 Mash very well with a potato masher or using a hand-held mixer.
Step #4 Mash/mix until there are no lumps left.
Step #5 The mashed potato should be smooth but fairly firm & not too soft.
Step #6 Heat up the oil In a large-ish roomy pan & add the sliced onions.
Step #7 Add the garlic if using with the onions.
Step #8 Cook the onions for about 15-20 mins, until soft & golden.
Step #9 Remove the onions & set to one side In a large-ish mixing bowl.
Step #10 Add the minced beef, adding a bit more oil if necessary.
Step #11 Stir the minced beef all the time to break down any lumps.
Step #12 Cook for about 15 - 20 mins until cooked & brown all the way through.
Step #13 Add the tinned tomatoes, herbs, soy sauce, tomato puree if using & a good twist of freshly ground black pepper.
Step #14 Mix together thoroughly.
Step #15 Continue to simmer & add the beef stock - stirring all the time for a further 5 mins.
Step #16 Take off the heat & add the beef mixture to the onions.
Step #17 Mix them together thoroughly & then add the mashed potatoes - mix again well.
Step #18 Allow to cool slightly.
Step #19 Pre-heat the oven to 220C, 425F or gas mark 7.
Step #20 Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
Step #21 Sprinkle top some flour onto a board & roll out the ready-made puff pastry.
Step #22 Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins.
Step #23 (Invert the pie plate & cut around it for a plate pie.
Step #24 ).
Step #25 Put the pastry bottoms into the buttered tins (or on to the buttered plate) & fill generously with the beef & potato pie filling.
Step #26 Cut out the lid/s & moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
Step #27 Crimp the edges of the pastry with a fork or your fingers to make a seal.
Step #28 Cut two slits on top of the pies with a knife or scissors.
Step #29 Glaze with the beaten egg (or milk) & sprinkle some sea salt.
Step #30 Bake in the pre-heated oven for 25- 30 mins until puffed up & golden brown.
Step #31 Serve warm or cold with pickles, chutneys & assorted salads.
Step #32 Ideal for picnics, snacks, light lunches & brunch.
Step #33 Freezer:.
Step #34 To freeze them, pack them with greaseproof paper between each pie in a freezer container.
Step #35 Defrost for at least 6 hrs.
Step #36 Can be frozen before the final baking or after being baked.
Step #37 To cook when unbaked, defrost them & then follow the directions above.
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