Steak, Swede & Mustard Pasties


IMG_20141104_194635[1] 05/11/2014

Now normally in my household, steak is to be served in enormous slabs, hot off the grill, bloody and with piles of chips. This recipe yields about 6 pasties and uses just one medium sized steak chopped up in the entire batch so I was a little apprehensive that I’d be asked where the rest of it was when serving up. This was not the case though as these pasties are so full of flavour and succulence, no one noticed. A result for my purse strings, my stomach and some anxious cows.

The rump steak bakes in the pastry crust to become meltingly tender and takes on the peppery succulence of the mustard.

Different fats produce different characteristics in baked or fried foods and hard fat will produce a crisper texture than any other. I have tried using beef dripping with this pastry and lard. Both have given extremely crisp results with their own savoury character.

The use of some strong flour also makes the dough a little more resilient to make shaping easier without sacrificing tenderness.

It may seem excessive to have so much pepper in the recipe along with mustard but the pepper really is the rock to the steak’s roll here and the mustard adds a background heat that brings what might otherwise be a potentially boring filling to life.

The mix of different mustards is purely my preference so if you have any favourites then feel free to experiment.


For the rough puff dripping crust:

  • 300g plain flour, plus extra for rolling
  • 100g strong white flour
  • 1 teaspoon fine salt
  • 50g unsalted butter, softened
  • 150g beef dripping or lard, at room temperature
  • 150ml lukewarm water

For the filling:

  • 250g rump steak
  • 100g peeled and diced swede
  • 100g peeled and diced potato
  • 1 teaspoon fine salt
  • 1 teaspoon ground white pepper
  • Freshly ground black pepper to taste
  • 1 tablespoon plain flour
  • 1 heaped teaspoon each of wholegrain mustard, Dijon mustard and English mustard powder
  • 1 egg, beaten, for egg wash


For the rough puff dripping crust:

  1. Place the flours and salt in a mixing bowl. Cut the butter into little pieces and rub into the flour then cut the dripping or lard into 1cm pieces and toss it through. Do not rub it in. Stir the water in without kneading until the dough just combines then leave for 10 minutes.
  2. Generously flour the work surface to stop the dough sticking then roll out the dough to 50cm x 20cm. Fold the dough in by thirds then roll out again towards the unfolded ends and fold in by thirds once more. Cover the dough or place in a bag and let it rest somewhere cool (but not as cold as the fridge) for 30 minutes.
  3. Repeat the rolling, folding and resting twice more. The pastry is then ready to be used. You can also freeze it at this point in a sealed ziplock bag then just allow to thaw completely before using.


For the filling:

  1. If you have time, put the steak into the freezer until almost frozen as it is then easier to dice evenly. Cut the meat into 1cm cubes, place in a bowl with the swede and potato, add the salt, pepper and flour and toss this together and chill.
  2. Roll the pastry out to about ½cm thick and cut out circles using a side plate as a guide.
  3. Mix the mustards and mustard powder together in a small bowl. Lightly coat the centre of each pastry circle with the mustard and brush the edges with water. Place a generous spoonful of filling on one half of the pastry leaving a clean ½cm border.                                              IMG_20141104_194911[1]
  4. Fold the pastry over the filling and press the edges together gently to seal. Crimp as you like. Repeat with the remaining pasties then place on a greaseproof lined baking tray. IMG_20141104_194831[1]
  5. Chill the pasties in the fridge while you heat the oven to 200C then brush them with egg wash and bake them for 45 minutes until the pastry is rich and golden and the filling is piping hot.

These pasties are great straight from the oven with lots of green veg and thick beefy gravy or cold the next day for lunch. The pastry reheats to a less flabby finish than shortcrust or puff pastry too.


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