Pasty question

[rasmus]

Does anyone make their own mince beef and onion pasties/pies?

Fancy making some but can't decide whether to cook the meat/potato/onion mixture first?

My gran never cooked her filling but would the mix cook through enough in 25-odd mins?

[taylaboo]

I always put the meat, potatoes, onions, and carrots to cook in a pan with salt, pepper, and worcestershire sauce while I am doing the pastry. Then that goes in the fridge while the pie filling cools.

[emmabanana]

I always cook the meat & veg off too, similar recipe to taylaboo

[bernard301]

a proper pasty shoud have the raw chunks of filling (chuck steak/onion/potato/swede) in the filling, however I think when you are using mince it should be cooked through first due to the extra bacteria exposure associated with minced meat

[lizzie145]

Originally Posted by rasmus

Does anyone make their own mince beef and onion pasties/pies?

Fancy making some but can't decide whether to cook the meat/potato/onion mixture first?

My gran never cooked her filling but would the mix cook through enough in 25-odd mins?

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mince beef and pasty should never be in the same sentence

Would suggest longer than 25 minutes to cook a pasty

Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.