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Recipe of the week: Scotch Beef Perfect Pasty

By Features Reporter

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Perfect for picnics or a lunch on the go, these pasties will bring back some childhood memories.

Scotch Beef Perfect Pasty.
Scotch Beef Perfect Pasty.


300g Scotch Beef mince

400g finely diced vegetables (e.g. carrots, turnip, leek, potato)

1 tsp chopped thyme or 1/2 tsp dried thyme

Salt and pepper

750g ready-made short crust pastry

1 medium egg, beaten with a pinch of salt


Preheat the oven to 180C then mix together the vegetables, minced beef, thyme and season with some salt and plenty of pepper.

Line a baking sheet with baking parchment. On a separate sheet of baking parchment, lightly dusted with flour, roll out a quarter of the pastry large enough to cut out a 26cm circle of pastry. A dinner plate or fairly large saucepan lid is about that size and is easy to cut around.

Spoon about a quarter of the filling mixture onto one side of the pastry, in a D shape, leaving a three to four centimetre border on the curved side to seal and pleat the pastry’s edge.

Brush some of the egg wash halfway around the circle on the meat side, then carefully, using the paper to help you, fold the pastry over to enclose the filling and press lightly to seal a flat seam.

Then working from the top of the pastry seam, fold and pleat as you go around the curve making a neat thick edge.

Slide the pasty onto the lined baking sheet and then repeat to make the other three pasties.

Brush the pasties all over with the egg wash, pierce two slits in the top of the pasties to allow steam to escape and prevent the pasty from splitting.

Bake in the oven for about 40 minutes until golden brown. Allow to cool for at least 10 minutes before eating.

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