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Steak and Stilton pasties
Makes 8 Cakes, Bread and Pastries
Ingredients
- 400g onions, roughly chopped
- 280g floury old potatoes, such as desiree, sebago, maris piper or king edwards, scrubbed and roughly chopped
- 280g leeks, white and green parts chopped into 1cm slices
- 800g skirt or chuck steak, diced into 1cm cubes
- 1tbsp chopped thyme
- 1 x quantity lard shortcrust pastry (see recipe linked)
- 3tsp fine salt
- 2tsp freshly ground black pepper
- 320g Stilton or other blue cheese
Method
Combine the vegetables, beef and thyme in a large bowl.
To make the lard shortcrust pastry, see recipe here. Line 2 baking trays with baking paper. Put the pastry on a lightly floured worktop and cut it into 8 equal pieces, then roll each piece into a 20–22cm diameter, 4mm thick disc.
Add the salt and pepper to the beef mixture and mix thoroughly. Divide the filling between the pastry discs, placing it on the top half and leaving a 2cm border around the top edge for crimping. Crumble 40g of the blue cheese over the filling of each pasty.
Lightly brush the pastry border at the top with egg wash, then fold the bottom half of the pastry over the filling so that it meets the pastry on the other side. Push out any air pockets and cup your hands over the top to bring it all together tightly. Crimp the edges together with your thumb and forefinger to form a rope-like seam along the side of the pasty. Patch any holes with a little dampened rolled-out pastry. As you finish each pasty, transfer it to one of the prepared trays, leaving a 5cm gap between each one.
Lightly brush the top of the pasties with egg wash, then cut a slit in the tops to allow the steam to vent while baking. Put in the fridge to cool, or freeze some to bake another day.
Preheat the oven to 210C/ 190C F/Gas 6. Bake the pasties for 10 minutes, then reduce the oven to 180C/160C F/Gas 4. Bake for a further 50 minutes, turning and swapping the trays halfway through, until golden brown. Transfer to a wire rack to cool. The filling will be very hot, so allow to rest for at least 10 minutes before serving.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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