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Curried beef pasties

Triangular pastry parcels sit on a plate alongside a dollop of sauce

Curried beef pasties

Name: Curried beef pasties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: leftover cottage pie filling from day 2; leftover sweet potato mash from day 2; 150g frozen peas; 1-2 tbsp hot curry paste of your choice; 1-2 tbsp vinegar of your choice (see tip, below); 400g puff pastry; plain flour for dusting; 2 tbsp milk for brushing; cooked mixed frozen vegetables to serve

Silvana Franco

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.3 ratingsRate

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These savoury beef pasties are spiced with hot curry paste for an extra kick. Serve with mixed vegetables to make a satisfying meal

This recipe has been adapted to fit our premium budget meal plan

Freezable

Egg-free

High-fibre

Nut-free

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Plan ahead
Make the pasties up to the end of step 2 and freeze. They can be baked from frozen. Keep the extra 100g puff pastry from a 500g block, plus any trimmings, and use to decorate the pie the next day.

Ingredients

Nutrition

Units:

MetricUS

leftover cottage pie filling from day 2
leftover sweet potato mash from day 2
150g frozen peas
1-2 tbsp hot curry paste of your choice
1-2 tbsp vinegar of your choice

(see tip, below)
400g puff pastry
plain flour

for dusting
2 tbsp milk

for brushing
cooked mixed frozen vegetables

to serve

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Nutrition: per serving

kcal726
fat33g
saturates14g
carbs83g
sugars27g
fibre13g

high
protein17g
salt1.8g

Method

step 1

Stir the leftover cottage pie filling and sweet potato mash together along with the peas, curry paste and vinegar. Season.
step 2

Roll the puff pastry out into a thin 30cm square on a lightly floured surface, then cut into four equal-sized smaller squares. Divide the filling between the squares, generously spooning it over half of each one, leaving a 1cm border around the edge. Fold the other half of the pastry over diagonally to form triangular parcels and enclose the filling, pressing the edges down firmly with a fork to seal. Will keep chilled for up to a day, or frozen for up to three months.
step 3

Heat the oven to 200C/180C fan/gas 6. Put the pasties on a baking tray lined with baking parchment and brush over the milk. Bake for 25 mins (or 45 mins from frozen) until the pasties have puffed up and browned, and the filling is piping hot. Leave to cool for a few minutes before serving.

Premium tip
In many recipes, the vinegar specified can be swapped with other types. It’s used here to add a little zing to the filling, so cider, wine or malt vinegars will work well. Even balsamic vinegar, which is a little sweeter, would still bring the necessary touch of brightness.

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A star rating of 5 out of 5.3 ratings

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