I made these pasties in 2014, and with winter almost upon us in Sydney, I am revisiting the recipes to get some inspiration for more winter cooking.
Beef, Tomato and Pedro Ximinez Pasties
The filling was some slow cooked beef cheeks, cooked in Pedro Ximinez sherry. I added in a chopped fresh tomato and and handful of chopped sundried tomatoes. I reduced the tomatoes with the cooked beef until the mixture was thick enough to be used a pastie filling.
Recipe for the beef cheeks follows.
For a dozen pasties, you would need about 1/3 of the recipe quantity. The rest is great served with mashed potato or pasta, root vegetables or green salad.
Ingredients
Beef Filling
1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez sherry or a port or Madeira
500 ml red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt
Pastry
3 sheets bought (butter) puff pastry
Method
Preheat the oven to 140 degrees C.
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.
Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water.
Reduce the heat and add the beef cheeks. Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart.
The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced.
Increase the oven to 190 degrees C. Take 3 puff pastry sheets, and using a plate as a template, cut out 12 20cm circles; you may have to gather up the trimmings and re-roll them to get all your circles. Don’t worry if you don’t get 12; just get as many as you can from the pastry sheets.
Spoon the stew on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp well to seal.
Place the pasties on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in the pre-heated oven for about 20-25 minutes, until the pastry is golden brown.
Eat pasties warm or cold.
Sundried Tomato and Persian Feta Pasties
Preheat the oven to 190 degrees C.
Simply chopped sundried tomatoes and crumble some Persian soft feta. Add a sprinkling of fresh herbs like coriander or thyme to taste.
The quantities are up to you – I used 6 sundried tomatoes and 3 small pieces of feta to make 2 large pasties from 1 pastry sheet.
Prepare 3 puff pastry sheets as in previous recipe.
Spoon the filling on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp to seal. These pasties may open during cooking, but as the filling isn’t liquid, they stay intact.
Place the pasties on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in the pre-heated oven for about 20-25 minutes, until the pastry is golden brown.
These ones are best eaten cold.
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