Homemade Pasties

My mum taught me how to make these. I think the original recipe that she used was from an Australian Women’s Weekly Cookbook and I have tweaked it slightly by adding chutney. This is one of the meals that reminds me of winter Sunday evenings as a child!

I now will often make them just for the purpose of the kids’ school lunch boxes as they are very happy to eat them cold.
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It becomes my own little production line.
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They smell fabulous while they are cooking too!
homemade pasties IMG_7146

 

 

Homemade Pasties

Ingredients:

Homemade Pasties
 
Prep time
Cook time
Total time
 
Author::
Recipe type: Lunch box
Ingredients:
  • 7 sheets short crust pastry
  • 750 grams mince
  • 3 carrots
  • 3 potatoes
  • 3 onions
  • 6 teaspoons Worcestershire sauce
  • 6 tablespoons tomato sauce
  • 0.5 cup chutney
  • 1 egg
Method:
  1. Preheat oven to 200 degrees Celsius. Lay pastry sheets out to thaw.
  2. Peel and grate potatoes, carrots and onions into a large bowl.
  3. To drain excess moisture from this mixture, pour it out onto a clean tea towel and then wring tightly until liquid no longer escapes.
  4. Add mince, tomato sauce, chutney and Worcestershire sauce, mixing thoroughly.
  5. I like to make the pasties look like cornish pasties, so use a bread and butter plate to cut a circle in the pastry.
  6. Heap the meat mixture into the middle of the pastry circle and bring up the edges of the pastry and twirl the edges to seal.
  7. Brush the middle join with egg and sit on a lined tray.
  8. Continue to make pasties until pastry and mixture has been used up.
  9. Towards the end of making the pasties, to minimise waste of pastry, I make some small, funny shaped pasties for the younger children.
  10. Place in the oven and cook for 10 minutes. Reduce the temperature to 180 degrees Celsius and cook for a further 20 minutes or until the pasties have turned golden.
  11. Serve with a side dollop of chutney!

 

More Family Friendly Recipes

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What have you been creating for the kids’ lunch boxes?

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Comments

  1. Deb says

    i started making pasties about 11/2 years ago (being american i did not grow up with them). One additional note in case you have never done so – i make them in bulk and then freeze the uncooked ones (wrapped in the separater sheets from the bought shortcrust pastry). They thaw easily and i just pop them in the oven to cook as needed.

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