Ingredients
225g lean braising steak
½ onion
50g swede
1 potato
Black pepper
2 x 10ml spoon water
400g shortcrust pastry
1 egg
Equipment
Weighing scales, chopping board, sharp knife, vegetable peeler, measuring spoons, large bowl, spoon, flour dredger (optional), rolling pin, small side plate, small bowl, fork, fish slice, pastry brush, baking tray.
Method
1. Preheat the oven to 180°C or gas mark 4.
2. Prepare the filling ingredients:
- dice the meat, wash your hands thoroughly after handling red meat;
- peel and chop the onion;
- peel and chop the swede.
3. Put the meat, potato, onion, swede and water into the small bowl. Season with a few twists of black pepper.
4. Mix everything together.
5. Divide the pastry into four.
6. Take one piece of the pastry and, on a lightly floured surface, roll it out. Place the small plate on top and cut around the plate to make a circle.
7. Place 3 to 4 spoons of filling in the middle of the circle.
8. Beat the egg in a small bowl.
9. Brush the edges of the pastry with the beaten egg.
10. Pull up the two opposite sides of pastry and pinch them together all the way along.
11. Brush the pastie with a little beaten egg, then transfer it on to a baking tray.
12. Repeat this with the remaining pastry and filling.
13. Carefully, place the baking tray into the oven.
14. Bake the pasties for one hour.
15. Wearing oven gloves, remove the pasties from the oven. Place onto a cooling rack.
Top tips:
- Make the shortcrust pastry in advance of the lesson if time permits, or make it ahead of time and freeze the pastry!
- Turn up the flavour: Use different fillings and flavour combinations e.g. cheese and onion, or mixed vegetables.
- For a vegetarian alternative: Remove the beef from the recipe and use lentils and spinach as the filling.
- Food skills: Check out our food skills videos to help understand the key skills used in this recipe.
Be ingredient aware!
Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.
You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten use a gluten-free flour for the pastry. Always check food labels for allergens, and suitability for vegetarians and vegans.
For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.
Nutritional information
This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?
Food skills:
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