Steak, onion and parsnip pasties

Steak, onion and parsnip pasties

Warm up a chilly evening with hearty British beef and root veg in classic shortcrust pastry

By , 02 October 2019

Be the first to rate this recipe

Steak, onion and parsnip pasties
  • 1 Hour 30 Mins

  • Serves: 6

Nutritional Info
Each 143g serving contains
  • Energy

    1586KJ

    379KCAL

    19%
  • Fat

    22.9g

    high

    33%
  • Saturates

    8.3g

    high

    42%
  • Sugars

    2.4g

    low

    3%
  • Salt

    0.49g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1109kJ/265kcal.
Ingredients
  • 255g Butcher’s Selection British Beef Rump Steak, trimmed of fat and cut into 1cm chunks
  • ½ medium onion, finely chopped
  • 1 medium parsnip, peeled and finely chopped
  • 1tsp Worcestershire sauce
  • 1tbsp plain flour
  • 375g Asda Ready Rolled Shortcrust Pastry
  • 1 medium egg, beaten
  • Extra Special Flame Roasted Tomato and Habanero Chilli Chutney, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.

  • In a large bowl, toss together the steak chunks, onion and parsnip with the Worcestershire sauce and flour until evenly coated. Season with plenty of freshly ground black pepper.

  • Cut the pastry into 6 and arrange the steak mixture over ½ of each piece, with a 1cm border all round.

  • Fold the other ½ of each pastry piece over the filling, then use your fingers to crimp the edges together, to seal.

  • Arrange the pasties on the baking tray and brush with the beaten egg, to glaze. Bake for 45-50 mins or until the pastry is crisp and golden. Serve warm with the chutney, to dip.