Beef Pasties Recipe - Cook it Real Good (2024)

FAQs

How long does it take to cook pasties in the oven? ›

From Chilled: 180°C / Fan 160°C / Gas mark 4 for 20-25 minutes. From Frozen: 190°C / Fan 170°C / Gas mark 5 for 40-50 minutes. Allow it to rest for 3-4 minutes - and enjoy. These are a guideline as ovens do tend to differ - Yours may have different settings, so please adjust accordingly.

Try liquid filling

As mentioned above, beef and vegetables are the most common fillings. However, as The Guardian pointed out, some chefs go a step further with a little extra liquid filling. Namely, the addition of gravy can prevent the entire dish from drying out.

Let your pasties cool down and enjoy. You can eat them as one hand meals or pour ketchup or gravy on them and eat them that way. My grandpa told me he likes to cut pasties in half, eat them by hand and, add salt and ketchup and take a bite.

The closer you are to the bridge, the more likely you'll choose gravy for your pasty. Usually a beef based concoction, the gravy adds a touch of moisture to the meat pie. It does cut down on portability, however, since as soon as you douse it in gravy, you'll be needing a fork to consume your pasty.

Pre-heat oven to 190C (375F). Place on a lined baking tray and bake in the center of the oven for 50 to 60 minutes depending on size (40-50) mins for co*cktail) until pasty is golden brown and filling is piping hot (over 90C).

If you think it's ready, put a knife or skewer through the top of the Pasty, then pull it out and feel the skewer, to check that the Pasty is piping hot all the way through.

Give yourself a smart head start. Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Spirit Gum is an adhesive that is used for prosthetic make-up, so its safe to use on your skin. Spread a thin layer on to the pastie, allow it to dry, and then press the pastie to your nipple. You can also use double sided body tape.

Place them on a cookie sheet on the middle rack and reheat for about 30min. Don't let them start getting darker brown, this will dry out the pasty. If you would like, you can use an oven thermometer until the internal temperature is 160°F. Enjoy!

How to cook premade pasties? ›

Preheat oven to 375*F. Place pasty on a non-greased cookie sheet in center of oven and bake for about 15 minutes if thawed or 40 if still frozen. Add 2 minutes for each additional pasty. Pasties should reach an internal temperature of 165 degrees Fahrenheit for at least 15 seconds before serving.

A pie should be served with mash (possibly chips, but mash is preferable) and peas (ideally mushy or marrowfat, but any pea will do in a pinch) and lashings of gravy.

You should buy them red hot, never lukewarm or cold (cold, most commercial pasties taste like a pocket of wet cardboard filled with under-seasoned slurry).

Buckram. Buckram is a material that is most often found in things like the lining of hats. It is a firm material that can be molded to whatever shape you create when it's damp, and then it dries in that form. Buckram is a great material to line your pasties so that you can apply adhesives and make them more durable.

As mining boomed in Cornwall, pasties became a go-to meal for the miners' crib breaks; they were an all-in-one meal that could be taken down the mines and eaten without cutlery. The wives of Cornish miners would lovingly prepare these all-in-one meals to provide sustenance for their spouses.

Place thawed, unwrapped pasties on an un-greased cookie sheet. Cook on center rack of oven for 15 to 20 minutes. If cooking from frozen, bake pasties for 45 minutes.

Your pasties and pies will cook perfectly from frozen, do not deforst to cook. Place your pasties on a tray and place in the oven at 210 degrees celcius for 25 mins or until a light golden brown then reduce to 170 and cook for a further 40 mins .