Cornish Beef Pasties with Shawarma Paste
Not your traditional pasty! The Shawarma paste in this recipe gives the pasty a gentle heat. Make your own pastry or use pre-rolled dough to save time. These are perfect to be re-heated for a quick lunch, or for a hearty filling dinner.
For the pastry:
- 500g strong white/bread flour, plus extra for rolling out
- 1 tsp salt
- 200g cold unsalted butter
- 50g extra virgin olive oil
- 185ml cold water
For the filling
- 300g potato, waxy varieties work best as floury types can disintegrate
- 150g swede/parsnip
- 150g onion
- 400g beef skirt steak, cut into cubes
- 3 ½ tbsp shawarma paste
- Plenty pepper
- 1 tsp salt
- 1 egg yolk
- Belazu tomato and balsamic ketchup, to serve
- To make the pastry combine the salt and flour in a bowl. Cut the butter into cubes, add to the flour and rub together between fingertips until it resembles breadcrumbs. Mix the oil and water together, then add to the flour. Bring the mixture together to form a dough, then knead for 4-5 minutes so that the pastry becomes elastic. This is important so that the pastry is strong enough to hold the filling in place. Cover with cling film and rest for 2-3 hours in the fridge.
- Whilst the pastry is resting, prepare the vegetables. peel the potatoes, swede and onion then cut into a small dice around 2cm wide. Place in a bowl with the shawarma paste and season with plenty of black pepper. Mix well to coat, then allow to marinate until the pastry is ready.
- Heat your oven to 165C fan / 185C nonfan. When ready to begin making the pasties, divide the dough into 5 evenly sized pieces (it’s best to use scales). Add 1 tsp of salt to the filling and mix through. Lightly dust your bench with flour and roll the pastry out into a 20cm circle. Spoon some of the mix into the centre of the pastry, making sure to leave space around the edge.
- Fold the pastry over so that you have a half moon shape, then crimp the edges together. It’s up to you if you want to attempt to create the traditional rope style edge (best to follow a YouTube video), or simply use a fork. Place on a baking tray then repeat the process with the remaining dough and filling.
- Beat the egg yolk in a small bowl with a small dash of milk, then glaze the pasties with a pastry brush. Place in the oven and bake for around 50 minutes, perhaps swapping the position of trays halfway through so that all the pasties develop a deep golden colour. Check to make sure they are piping hot in the centre by piercing one with a metal skewer or small knife and checking the temperature. Allow to rest for 5 -10 minutes, before eating with our tomato and balsamic ketchup.