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Steak, Swede & Ale Pasties | Patisserie Makes Perfect

Steak, Swede & Mustard Pasties

Dan Lepard
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Servings 6


  • ***Rough Puff Dripping Pastry***
  • 300 g Plain Flour plus extra for dusting
  • 75 g Strong White Bread Flour
  • 1/2 Tsp Fine Salt
  • 50 g Unsalted Butter
  • 150 g Beef Dripping at room temperature
  • 125 ml Cold Water
  • 2 Egg Yolks
  • ***Filling***
  • 250 g Rump Steak
  • 175 g Peeled Swede
  • 175 g Peeled Potato
  • 1 Tsp Fine Salt
  • 3/4 Tsp Ground White Pepper
  • 1 Tbsp Plain Flour
  • 4-5 Tsp English Mustard
  • Water for brushing the pastry


  • Place both types of flour and the salt in a mixing bowl. Cut the butter into small cubes and rub through the flour.
  • Cut the dripping into 1cm cubes and toss these through the flour mixture as well.
  • Beat the water with the yolks to combine, stir this through the flour with a fork until it start to form a dough in the bowl. Add a little more water if needed, then leave the doughy mass in the bowl for 30 minutes.
  • Generously flour the work surface, enough to stop the dough sticking, then place the dough on it and roll out to measure a 50cm by about 20cm rectangle.
  • Fold the dough in to thirds so it looks like a letter with the top folder over the bottom.
  • Roll it out again and do the letter fold again. Cover the dough and leave it somewhere cool to rest for 30 minutes.
  • Repeat the two sets of rolling and folding twice more at 30-minute intervals. At this point, the pastry is ready to be used.
  • It can be frozen, sealed in a zip-lock bag, for a few weeks. Simply allow to thaw completely before using.
  • Make the filling by lightly freezing 250g rump steak and then cut it roughly into 1cm cubes. The freezing makes it easier to cut the rump steak evenly.
  • Place in a bowl, chop the potato and swede into 1cm cubes and combine this with the beef.
  • Add the salt, ground white pepper and plain flour to the bowl and toss this together, place in the fridge to chill.
  • Roll the pastry to about 5mm thick and cut into rounds using a small side plate.
  • Spread the inside of the pastry lightly with English mustard, don't use too much as it will be too strong. Make sure to leave a gap around the edge of the pastry so you can seal it.
  • Lightly brush around the edge of the pastry with water, then place a generous spoonful of filling on one half of the pastry leaving a 5mm border.
  • Fold the pastry over the filling and press to seal.
  • Place the pasties on a tray with a slight lip to catch any oil that runs from the pastry, and chill them while you heat the oven to 200C (180C fan-assisted).
  • Bake for 45 minutes until the pastry is a rich golden colour and the filling hot.