Potato Pasty Recipe


MethodMain Ingredient


 Lean beef4 Ounce
 Chopped onion1 Ounce
 Diced potato4 Ounce
 Gravy/Stock1 Teaspoon (Leveled)
 Short crust pastry1 (Using 8 Ounce Flour)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 340 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 47.9 mg

Sodium 483.4 mg20.1%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3 g12%

Sugars 2.3 g

Protein 28 g56.3%

Vitamin A 0.1% Vitamin C 40.7%

Calcium 5.2% Iron 15.5%

*Based on a 2000 Calorie diet


Dice the meat and mix with the onion and potato.
Season well, moisten with 2-3 tablesp of gravy or stock.
Roll out the pastry 1/4 in thick, keeping it as round as possible.
Place the mixture on one half of the pastry round and wet the edges.
Then fold over the other half, forming a semicircle, press and crimp the edges.
Bake in a hot oven (425° F., Gas 7) and reduce after 10 min to moderate (350° F., Gas 4).
Bake for about 45 min., testing with a skewer to see if the filling is cooked.
If preferred, after rolling out the pastry, it can be cut into rounds about the size of a saucer and individual pasties made.