Traditional English Beef & Potato Picnic Pies - Pasties Recipe

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Traditional English Beef & Potato Picnic Pies - Pasties
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Ingredients
19
Count
Nutrition
361
Calories
Total time
16
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.51 Kcal (1509 kJ)
Calories from fat 169.69 Kcal
% Daily Value*
Total Fat 18.85g 29%
Cholesterol 99.88mg 33%
Sodium 464.94mg 19%
Potassium 827.25mg 18%
Total Carbs 27.56g 9%
Sugars 9.84g 39%
Dietary Fiber 4.7g 19%
Protein 21.54g 43%
Vitamin C 19.3mg 32%
Vitamin A 0.9mg 28%
Iron 3.5mg 19%
Calcium 87.3mg 9%
Amount Per 100 g
Calories 105.82 Kcal (443 kJ)
Calories from fat 49.81 Kcal
% Daily Value*
Total Fat 5.53g 29%
Cholesterol 29.32mg 33%
Sodium 136.47mg 19%
Potassium 242.81mg 18%
Total Carbs 8.09g 9%
Sugars 2.89g 39%
Dietary Fiber 1.38g 19%
Protein 6.32g 43%
Vitamin C 5.7mg 32%
Vitamin A 0.2mg 28%
Iron 1mg 19%
Calcium 25.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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