Perfect Picnic Pasties

Perfect Picnic Pasty’s

(Who doesn’t like a bit of alliteration?)

They are also perfect to serve teenage boys after GCSE’s /10 year old girls practising for ‘Britain’s Got Talent’ and stealthily stealing Labradors. A pasty satisfies my comfort food cravings, forays into my childhood memories (we always took them to the beach…that and a thermos of hot chocolate, plaid rug and cooking oil…to help you catch the sun!) I had a proper childhood… endlessly roaming the village in a gang of other 9 year olds, sunburnt shoulders and no seat belts in the back. My Mum’s excuse…oh we didn’t have all that health and safety nonsense when you were growing up love.

Now that we live in a beautiful Herefordshire village I feel that my younger two are experiencing elements of that same sort of childhood. Before you all write in I slather them in factor 50 and make them wear seatbelts in the car…but they do get the freedom of the village and endless friends coming to ‘call’ …. I make a lot of picnics.



450g self-raising flour

125g salted butter

2 egg yolks

125ml cold water


Pasty filling:

450g potato, finely diced

150g swede, finely diced

150g onion, finely chopped

300g beef skirt, finely chopped

2 garlic cloves, crushed

3 sprigs of thyme

Salt and black pepper

1tbsp plain flour

40g butter

1 egg, beaten


To make the pastry: Place the flour, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.

To prepare the pasty filling: (If not using an Aga preheat the oven to 180°C /gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.

Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour, thyme, crushed garlic and some salt and pepper. Firmly pack a1/6  of the filling along the centre of each round, leaving a margin at each end. Dot with butter.  Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, pinch them together to seal. Lift onto a full size Aga baking tray lined with Bake-O-Glide and brush with the remaining egg to glaze. Repeat to make the other pasties.

Put the pasties straight onto the floor of the roasting oven with the cold plain shelf on the second set of runners above. Cook for 40 mins until they are crispy and golden and cooked right through.

If using a conventional oven place them in the middle of a preheated oven and cook for 50 mins.

Leave them to rest on top of the Aga for 5-10 mins before eating (if you can).

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Posted in Aga Tips, Recipes

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