Rachel Allen's Beef Pasties with Mint, Ginger and Peas

Name: Rachel Allen's Beef Pasties with Mint, Ginger and Peas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Cuisine: British
Ingredients: 1 quantity hot water crust pastry (see left) with ½tsp turmeric and pinch of cayenne added with the flour; 150g onions, peeled and chopped; 2 cloves of garlic, peeled and chopped; 1tsp finely grated root ginger; sea salt and freshly ground black pepper; 1tsp coriander seeds; 1tsp black mustard seeds, optional; 200g minced beef; 1tbsp tomato puree; 1tsp English mustard; 1tsp Worcestershire sauce; 100g fresh or frozen peas; 1tbsp chopped mint; 2tbsp olive oil; 1tsp cumin seed; 1 egg, beaten

Over a year ago 9,221 views

Prep: 25 mins

Cook: 30 mins

Serves: 12

British Snack 🎉 Party Food

Ingredients

1 quantity hot water crust pastry (see left) with ½tsp turmeric and pinch of cayenne added with the flour
150g onions, peeled and chopped
2 cloves of garlic, peeled and chopped
1tsp finely grated root ginger
sea salt and freshly ground black pepper
1tsp coriander seeds
1tsp black mustard seeds, optional
200g minced beef
1tbsp tomato puree
1tsp English mustard
1tsp Worcestershire sauce
100g fresh or frozen peas
1tbsp chopped mint
2tbsp olive oil
1tsp cumin seed
1 egg, beaten

Accompaniment

Description

This great-tasting dish has elements of Mexican empanadas, Indian samosas and classic Cornish pasties all rolled into one.

Method

1
1. Preheat the oven to 220C/gas 7. Make the pastry. While the pastry is chilling, make the filling. Heat the olive oil in a saucepan set over a medium heat, add the onions, garlic and ginger, season with salt and pepper, and cook until the onions are soft and slightly golden.

2. Grind the seeds in a mortar with a pestle, then add to the pan with the beef, tomato purée, mustard and Worcestershire sauce.

Cook over a medium heat for 15 minutes or until the beef is cooked. Add the peas for the last 1-2 minutes of cooking. Add the chopped mint, then season to taste and allow to cool.

3. Roll out the dough, until it is about 2mm thick. Using a small saucer, cut the dough into 12cm circles. Lay a generous tablespoon of the mixture on one half of the circle and brush the edge of the other half with beaten egg, then fold it over to form a semicircle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark the edges with a fork. Repeat until all the circles and filling are used up.

4. Brush the tops with beaten egg and bake in the oven for 15-20 minutes, or until golden and a skewer inserted in the middle of each comes out hot. Serve hot or at room temperature.