We love our sweet treats here at Stir Krazy Kids (our little chefs don't seem to mind them either!), but we also can't get our fill of delicious, savoury dishes straight out the oven.
This is why we have to recommend our Brill British Beef Pasties. We make ours traditionally with beef, onion, potato and tomato, but there's nothing to stop you experimenting! Lamb and mint? Stir in some cheesy chunks? Go for a meat-free version with extra veg and potatoes? Go wild!
But here's the recipe we always go back to: simple and delicious. You can't ask for much more than that.
First things first! Whatever we make, we want it to be as delicious as possible; that means working with sparkling clean hands. Give them a wash and then - apron on!
INGREDIENTS (makes about 2 pasties
(For the filling)
1 small onion
1 small potato
1 small tomato
(For the pastry)
100g plain flour
50g salted butter
Water to mix
Milk to glaze
STEP 1: Peel the potato and onion, then chop along with the tomato
Depending on how chunky you like your pasties, chop the potato, onion and tomato into small(ish!) pieces. We like them to be just smaller than a 5p coin. Take A LOT of care when peeling and chopping!
Tip: As you may know, chopping onions can make you cry! Apparently most of the chemicals that make your eyes water are based towards the root of the onion, so if you keep this end in tact when you chop you should avoid the tears!
STEP 2: Add in the mince and stir to combine
Give everything a good stir until nicely combined. Give the mix a pinch of pepper if you'd like! Place to the side while you get started on the pastry.
Tip: Use a metal fork to mix everything together - it's brilliant at breaking up the lumps of mince and the mixture doesn't stick to it as much as a spoon.
STEP 3: Sift the flour, add the butter and mix
Use a sieve to sift the flour into a large mixing bowl, before cutting up the butter into small chunks and adding in. Time to get messy! Use your fingertips to 'rub' the butter into flour until there are no big lumps and the mixture resembles breadcrumbs.
Tip: When mixing the butter into the flour we like to think we're 'sprinkling glitter' as that's the sort of motion you want to use with your fingertips!
STEP 4: Add the water two teaspoons at a time
We don't want to drench our mix right away, so make a 'well' in your mix and add room temperature water two teaspoons at a time, stirring in between. You'll know it's ready when the mixture sticks together to form a firm lump.
Tip: Don't overdo it with the water, as we don't want the mixture to be sticky! But if it does get a bit too wet, you can always add in a bit more flour to dry it out.
STEP 5: Roll out the pastry and cut out your pasty shapes!
Sprinkle some flour on the work surface and roll out your pastry until it's just under 1cm thick. cut around a small saucepan or bowl to get your round pastry shapes.
STEP 6: Spoon in your meat mixture and make the pasty shape
Here's the fiddly bit! Pop a couple of spoonfuls of the meat mix into the centre of your pastry round. Then fold it in half and 'crimp' (it's a bit like pinching!) around the edges with your fingers to seal. You should be left with a nice, semicircular pasty parcel!
STEP 7: Bake and enjoy!
Place your pasties on a baking tray, brush with a little milk (it helps them brown!) and put in a preheated oven at 220c for 10 minutes. After 10 mins, reduce the heat to 180c and bake for a further 45-60 mins until lovely and brown.
Tip: We LOVE to eat our pasties warm, but they are also tasty cold (perfect for a picnic!)
Next week we're in Harrogate and Leeds. Join us for more cooking and baking fun, although you'll have to be quick as some dates are already sold out!
Ruth and the Stir Krazy Kids Team x