Streetwise Spicy Beef Pasty

Name: Streetwise Spicy Beef Pasty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves to serve 4
Ingredients: 1 lb minced beef (ground beef); 1 medium onion; 2 cloves garlic; ½ teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon freshly-ground black pepper; 1 jalapeno chilli pepper; 2 oz fresh bread crumbs; 4½ fl oz beef broth (or strong beef stock); 2 eggs; 2 teaspoons curry powder; 2 tablespoons water; 1 lb premade shortcrust pastry dough

Ready in 45 mins

Recipe by Graham

Lots of "Street Cred" to these delicious Streetwise Spicy Beef Pasties. The spiciness of the paprika, chilli pepper and curried egg wash don't overwhelm the rich meat flavour; rather they add even more interest. You've got to give these guys some space and show them some respect! So serve them with something very simple like Creamed Potatoes or French Fries.

Preparation Time

15 Minutes

Cooking Time

30 Minutes

Ingredients for Streetwise Spicy Beef Pasty

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 lb minced beef (ground beef)
1 medium onion
2 cloves garlic
½ teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly-ground black pepper
1 jalapeno chilli pepper
2 oz fresh bread crumbs
4½ fl oz beef broth (or strong beef stock)
2 eggs
2 teaspoons curry powder
2 tablespoons water
1 lb premade shortcrust pastry dough

How to Cook Streetwise Spicy Beef Pasty

Brown the beef in a large sauté pan (frying pan) over medium heat, stirring often. Peel and finely dice the onion and add to the pan. Peel and crush (mince) the garlic and add to the pan also. Add the paprika, thyme, black pepper, and salt and stir together. Finely dice the jalapeno, add to the pan then remove from the heat. Add the fresh bread crumbs and the beef broth. Stir well to combine all the ingredients and set aside to cool completely.
In a small bowl, whisk together the eggs, curry powder and water. Then, on a lightly floured work surface, roll out the pastry and cut out 3" (7.5cm) rounds using either a biscuit cutter or a conveniently-sized cup or mug. Add a heaped tablespoon of the beef mixture onto each round. Brush the edges of the pastry with the egg mix, fold over, press the edges with your fingers and then crimp with a fork. Transfer the pasties to a baking tray and brush the tops generously with the egg mixture. Bake in a preheated moderately hot oven (Mk 6 - 325ºF - 200ºC) for 30 minutes until golden brown. Arrange on a serving platter and eat hot.

GRAHAM'S HOT TIP:
You can buy Beef Broth in cans but, if you have problems, make a "broth equivalent" by crumbling half a beef stock cube in 4½ floz (125ml) of hot water.