These New Zealand Pasties are the ultimate comfort food, combining a flaky, tender pastry crust with a robust filling of ground beef, diced potatoes, onions, and carrots. The key to a great pasty is the texture: the vegetables should be diced small and raw so they cook through gently inside the sealed pie, creating a moist, cohesive filling rather than a soupy mess. The signature crimped edge, or “crust,” is not just for show; it acts as a handle for easy eating and helps seal in the savory juices. Perfect for a hearty lunch, a cold-weather dinner, or a picnic staple, these pasties deliver a satisfying, home-style meal that feels both rustic and refined. They are best enjoyed warm, straight from the oven, with the golden pastry giving way to the aromatic, spiced meat and vegetable filling.
New Zealand Pasties
Description
These New Zealand Pasties are the ultimate comfort food, combining a flaky, tender pastry crust with a robust filling of ground beef, diced potatoes, onions, and carrots. The key to a great pasty is the texture: the vegetables should be diced small and raw so they cook through gently inside the sealed pie, creating a moist, cohesive filling rather than a soupy mess. The signature crimped edge, or "crust," is not just for show; it acts as a handle for easy eating and helps seal in the savory juices. Perfect for a hearty lunch, a cold-weather dinner, or a picnic staple, these pasties deliver a satisfying, home-style meal that feels both rustic and refined. They are best enjoyed warm, straight from the oven, with the golden pastry giving way to the aromatic, spiced meat and vegetable filling.Ingredients
Directions
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Sift the flour and salt together into a large bowl.
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Rub in the Crisco and butter until the mixture resembles coarse sand.
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Make a well in the center and gradually add water, mixing lightly to form a dough.
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Handle the dough as little as possible to keep it tender.
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Wrap the dough in greaseproof paper and refrigerate for at least 30 minutes (or up to 24 hours).
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Prepare the filling by combining finely diced raw potato, ground beef, chopped onion, finely diced raw carrots, and green peas.
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Roll out the chilled pastry on a floured surface to approximately 1/8-inch thickness.
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Cut the pastry into 5-inch diameter rounds using a cutter or a dessert dish.
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Place a generous spoonful of the filling in the center of each pastry round, keeping it piled up rather than flattened.
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Moisten the edges of the pastry with beaten egg.
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Fold the pastry in half over the filling to enclose it.
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Press the edges firmly to seal, then flute or crimp the edge decoratively.
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Stand the pasties so the crimped edge runs across the top, pressing gently to create a wavy seam.
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Brush the outside of each pasty with beaten egg for a golden finish.
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Bake at 275 degrees Fahrenheit (135&# 194;°C) for 45 minutes to 1 hour, until the pastry is nicely browned and cooked through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1528.5kcal
- % Daily Value *
- Total Fat 92.5g143%
- Saturated Fat 42.9g215%
- Cholesterol 107.5mg36%
- Sodium 325.5mg14%
- Total Carbohydrate 152.1g51%
- Dietary Fiber 5.4g22%
- Sugars 0.7g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe suggested refrigerating the dough for 24 hours, which yields excellent flavor development, but 30 minutes is sufficient if you are in a hurry.
Ensure the vegetables are diced small and raw; they will cook in the steam generated by the filling during baking. Do not pre-cook the potatoes or carrots.
The crimped edge is traditional and functional. It provides a handle for eating and helps keep the filling sealed inside.
You can add a pinch of ground nutmeg or black pepper to the filling for extra flavor.
If the oven runs hot, you may need to cover the pasties with foil for the last 15 minutes to prevent over-browning.
