beef pasties

500g diced steak

2 potatoes, cut into small pieces

1 onion, finely diced

1 tsp rosemary

ground peppercorns

500g shortcrust pastry 

splash of milk

  • Brown steak in a frying pan or skillet. 
  • Add steak, potatoes, onion, rosemary and peppercorns to a slow cooker.
  • Cover with a little water - just enough so the pot doesn't boil dry. 
  • Set on high and cook for around 2 hours until the beef is tender and potatoes are softened. 
  • Drain off the liquid and leave pasty mix to cool. 
  • Pre-heat oven to gas mark 6.
  • Flour your work surface and roll out your pastry, cut into desired number of pieces. 
  • Add filling, wet the edges with water, fold, trim and pinch the edges.
  • Make air holes in the top of the pasty with the point of a sharp knife. 
  • Put a splash of milk into a cup and brush over the pasty. 
  • Bake for around 35 minutes. 

I used a ready made dough and I made the filling the day before. If you have leftover filling and dough you can make mini pies using a cupcake tin.

  • Give the filling a quick whizz in a blender, to break down the meat and potatoes. Don't over blend as you don't want a purée. 
  • Grease the moulds. 
  • Roll out your leftover pastry pieces, cut out into circles.
  • Line moulds with a piece of pastry, add filling, top and seal with a second piece of pastry.
  • Brush with milk.
  • Bake for around 30 minutes.