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Beef and vegetable pasties

Beef and vegetable pasties
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These Beef and Vegetable Pasties are a comforting and easy-to-make dish featuring tender lean beef, fresh vegetables, and a golden flaky crust. Perfect as a versatile meal option for any time of day, they deliver balanced nutrition and rich flavors, ideal for family meals or make-ahead convenience.

Ingredients

Scale

Filling Ingredients

  • 1 lb lean ground beef
  • 1/2 cup finely diced carrots
  • 1/2 cup small diced potatoes
  • 1/2 cup finely chopped onions
  • 1/2 cup frozen peas
  • 1/4 cup beef broth or stock
  • 1/2 tsp dried thyme or rosemary (optional)
  • Salt and pepper to taste

Pastry and Finishing

  • 1 package pie crust or puff pastry (store-bought or homemade)
  • 1 egg beaten (for egg wash)
  • Water (for sealing edges, optional)

Instructions

  1. Prepare the Filling: Heat a skillet over medium heat and sauté the finely chopped onions until translucent. Add the ground beef and cook until browned, breaking it apart with a spatula. Toss in diced carrots, potatoes, and frozen peas. Stir in beef broth and dried herbs if using. Cook until the vegetables are tender and the mixture thickens slightly, seasoning with salt and pepper to taste.
  2. Roll Out the Pastry: On a lightly floured surface, roll out your pie crust or puff pastry to about 1/8-inch thickness. Use a large round cutter or bowl to cut circles roughly 6 inches in diameter; these will serve as the bottom and top layers of each pasty.
  3. Assemble the Pasties: Place a generous spoonful of the beef and vegetable filling onto the center of one pastry circle, avoiding overfilling. Brush the edges with a little water or egg wash, then cover with a second pastry circle. Press the edges firmly with your fingers or a fork to seal completely and prevent leaks.
  4. Bake Until Golden: Arrange the assembled pasties on a parchment-lined baking sheet. Brush the tops with egg wash for a glossy, golden finish. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is golden and crisp.

Notes

  • Drain excess liquid from the filling to avoid soggy pastry.
  • Chop vegetables uniformly for even cooking.
  • Keep pastry chilled until assembly for a flakier crust.
  • Seal edges well and crimp to prevent leaks during baking.
  • Allow pasties to rest briefly before serving to let the filling set.

Nutrition

Keywords: beef pasties, vegetable pasties, savory pastries, easy dinner, make-ahead, family meal, comfort food

Find it online: https://lillysplate.com/beef-and-vegetable-pasties/