Cooking with Little Miss Ling: Curry Beef, Potato and Pea Pasties
I’ve been attending an intensive German course for just under three weeks now. The course isn’t great, but at least it’s keeping me busy.
Because of my new schedule, I’ve been keeping my weeknight dinners pretty simple. But when you’re a foodie like me, sometimes you just can’t help yourself but prepare something a little bit special… =p
300g plain flour
1/2 teaspoon salt
150g butter, room temperature, cubed
1 1/2 teaspoons vinegar, chilled
1/3 cup water, chilled
- Mix together the plain flour and salt. Add the butter and mix until breadcrumbs almost form. You should be able to see squashed pieces of butter through the flour.
- Add the vinegar and water. Mix until a dough forms.
- Shape the dough into a round, flat disc around 2cm thick. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the dough from the refrigerator 20 minutes before rolling.
- Divide the dough into 6 portions and roll into balls. On a floured surface, roll each ball into a flat, round disc, about 3mm thick. Cover the pastry in plastic wrap and refrigerate for at least 2 hours to allow the gluten to relax.
400g stewing beef, diced
1 brown onion, diced
2 potatoes, diced
1 cup frozen peas
1 cup beef stock
- Heat oil in pot and brown the beef. Add the onion and cook until it starts to soften. Add the potatoes and cook until they start to soften. Add the peas, along with curry powder and salt to taste. Mix well before adding the beef stock. Cover and allow to simmer for 15 minutes, then uncover and continue to simmer until most of the liquid is gone. Allow to cool completely.
- Preheat the oven to 180°C.
- Divide the filling between the 6 pastry discs. Fold the pastry over to enclose the filling and pinch to seal the edges.
- Arrange the pasties on a lined baking tray. Bake for 25 minutes until golden brown.
Savoury shortcrust pastry recipe adapted from Bourke Street Bakery: The Ultimate Baking Companion by Paul Allam and David McGuinness.