Ingredients with Measurements:
- 1 lb. beef sirloin, cut into small cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 cup ale
- 1 cup beef broth
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, cook beef over medium-high heat until browned on all sides. Remove from skillet and set aside.
3. In the same skillet, sauté onion and garlic until softened. Add carrot and celery and cook for 5 minutes.
4. Add ale, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add beef to the skillet and stir to combine. Simmer for an additional 10 minutes.
6. Roll out puff pastry sheets and cut into 6-inch circles.
7. Spoon beef mixture onto one half of each circle, leaving a 1/2-inch border around the edge.
8. Brush the edges with beaten egg and fold the other half of the pastry over the filling. Press the edges together to seal.
9. Place pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
10. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes 4 pasties
Nutritional information:
Calories: 580
Fat: 35g
Carbohydrates: 38g
Protein: 25g
Sodium: 960mg
Sugar: 4g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck or stew meat.
- Ale can be substituted with beef broth or red wine.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add mushrooms or peas to the beef mixture.
- Use chicken instead of beef.
- Make mini pasties for appetizers.
Tips and tricks:
- Make sure the edges of the pasties are sealed well to prevent the filling from leaking out.
- Use a fork to crimp the edges for a decorative touch.
- Serve with gravy or ketchup.
Storage instructions:
Store leftover pasties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pasties in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve pasties on a platter with a sprig of fresh thyme.
Garnishes:
Sprinkle chopped parsley over the pasties before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pasties are not browning evenly, rotate the baking sheet halfway through cooking.
- If the filling is too runny, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pasties originated in Cornwall, England, as a portable meal for miners. They were traditionally filled with meat, potatoes, and vegetables.
Flavor profiles:
The beef and ale filling is savory and rich, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve pasties as a main course for dinner or as a hearty lunch.
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Region: British