RecipesYoursRecipe, Baking, Pastry

Steak and vegetable pasties

RecipesYoursRecipe, Baking, Pastry
 Steak and vegetable pasties


  • 2 x 375g (13.2 oz) packs of pre-rolled puff pastry
  • 2 x 400g (14.1 oz) cans of stewed steak in gravy
  • 1 x 300g (10.6 oz) can of new potatoes, drained
  • 1 x 300g (10.6 oz)  can of carrots, drained
  • 1 x 410g (14.5 oz) can of garden peas in water, drained
  • 1 x 325g (11.5 oz) can of sweetcorn
  • 1 medium egg, beaten
  • Salad to serve


  1. Pre-heat the oven to 180°c/160°c fan/Gas mark 4
  2. Grease and line a large baking tray
  3. Lay one sheet of pastry down on a floured worktop and cut into four, then brush the edges with the beaten egg
  4. In a large mixing bowl, add the steak and the canned vegetables and mix well
  5. Now spoon a quarter of the mixture onto each of the four pieces of cut pastry, remembering to leave room around the edges
  6. Cut the other sheet into four and lay a piece over each of your meat covered pastry pieces. Bring the two edges together and lightly push down so they stick. Then take a fork and crimp along all the edges so they are really well sealed
  7. Put them onto your prepared baking tray and just pop the tip of your knife into the middle of each pasty so any steam can get out. This will stop them bursting open
  8. Bake for 40 minutes until golden brown


Preparation time: 60 mins

Serves: 8


  • Energy: (kcals) 570
  • Fat: (g) 32
  • Saturated Fat: (g) 15
  • Protein: (g) 24
  • Carbohydrate: (g) 44
  • Sugar: (g) 6
  • Fibre: (g) 6
  • Salt: (g) 1.7


Serve with your favourite sauce for dipping