Devon Pasty Recipe
Learn how to make the perfect Devon Pasty with our comprehensive recipe guide. With detailed instructions for the pastry dough, filling options, and crimping techniques, this recipe will have you making delicious pasties like a pro. Impress your friends and family with this iconic Southwest England delicacy, and enjoy the traditional flavors.
Ingredients
- 500 g all-purpose flour
- 125 gm unsalted butter
- 125 gm lard
- 1 teaspoon salt
- 1 large egg beaten
- 152 ml cold water
- For the filling
- 350 gm beef skirt or chuck steak trimmed and cut into small pieces
- 1 onion finely chopped
- 2 medium-sized potatoes peeled and diced
- 150 g swede peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Making the pastry
- Sift the flour and salt into a large bowl.
- Add the butter and lard, and rub them in with your fingers until the mixture resembles breadcrumbs.
- Make a well in the center of the mixture and add the beaten egg and half the water.
- Using a knife, gradually mix the flour into the egg mixture, adding more water as needed to form a smooth dough
- Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic
- Divide the dough into4 equal pieces and shape each piece into a ball. Flatten each ball into a disc, wrap in cling film, and chill in the refrigerator for 30 minutes
- Making the filling
- Preheat the oven to200°C.
- In a large bowl, mix the beef, onion, potatoes, swede,salt, and pepper together.
- On a lightly floured surface, roll out each disc of pastry to a thickness of about 3mm.
- Cut out a circle from each pastry disc using a 20cm plate as a guide.
- Place a quarter of the filling on one half of each pastry circle, leaving a border around the edge.
- Brush the edge of thepastry with water and fold the pastry over the filling to enclose it.the pastry
- Press the edges together to seal the pasty andcrimp the edge using your fingers or a fork.
- Make a small slit in the top of each pasty to allow steam to escape.
- Place the pasties on a baking sheet lined with parchment paper and bake for 45 minutes until golden brown and cooked through.
Notes
Use a meat skirt or hurl steak for the filling. They are both tasty and delicate cuts of meat that are ideal for pasties.To ensure that the meat and vegetables cook evenly, dice them into small, even pieces.Keep the baked good however cold as conceivable while you may be working with it. Because of this, it won’t get too soft and be too hard to handle.Try not to overload the pasties. In order to properly crimp and seal the pastry, leave a border around its edge.Make a point to crease the edges of the pale well. During baking, this will stop the filling from leaking out.Permit the pasties to cool somewhat prior to serving. The filling will settle and become easier to eat as a result of this.