Where did Autumn go? The last few weeks we have had such beautiful days but really cold mornings. Winter is on her merry way and in my book that means its pie weather!

I know that in our house anything wrapped in pastry is always a good idea whether its savoury or sweet they are always a hit.

I made some pasties the other week as I haven’t had one for years and the boys loved them. Here is a quick recipe to make and they can be made in bulk and frozen for another dinner, which is always a plus in my book.

I always hide as many vegetables in my pies as I can for the little ones as that way I know they have had their 5 a day.


This recipe can be doubled to make extras to freeze for another meal


500g beef mince
1 large potato , finely diced
1 large carrot, finely diced
1 parsnip, finely diced
1 small leek, white part only finely sliced
1 medium zucchini, finely diced
1 turnip, peeled and finely diced
1 onion, finely diced
1 tablespoon minced garlic
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 cup of beef stock
1/3 cup frozen peas
1 teaspoon of salt and a few good grinds of black pepper
4 sheets of ready rolled shortcrust pastry – thawed in the fridge
1 tablespoon olive oil
1 egg lightly beaten to brush the pasties
Sesame or poppy seeds to sprinkle


  1. Heat the oil in a large saucepan over a high heat. Add in the onion and cook for 7 minutes until translucent and softened. Add in the mince and leave for a few minutes to brown the base before moving it around – cook for around 10 minutes. Add in the remaining vegetables, worcestershire sauce and tomato paste. Stir to coat all the ingredients in the pan.
  2. Once all combined add in the beef stock and reduce to low and simmer for around 20 minutes or until the vegetables are tender and the liquid has almost evaporated. You want the beef mixture to be moist but almost dry. Stir in the peas. Place into a lasagna dish to cool for 30 minutes as this will ensure that the meat mixture wont melt the pastry when you try to fold the pasties.
  3. Preheat the oven to 200c. Line a few trays with some baking paper. Place your thawed shortcrust pastry out on the bench ready to assemble the pasties.
  4. You can make these into family size or smaller size pasties. If you want to make a family size, I would use a bread and butter plate to measure out the circle. If you want to make smaller snack size pasties I would use a tea saucer to measure the smaller circle.
  5. If you are making a large pastie use 1/2 cup of meat mixture into each round. If you are making the smaller size, use 1/4 cup measure of meat mixture. Place the mixture into the centre of the circle and fold in half. Pinch the edges together with a fork or you can fold the edges into each other to form a seal.
  6. If you are freezing these for another time this the stage when you need to freeze them.
  7. Place the pasties onto the trays and brush with the beaten egg and sprinkle with sesame seeds if you so desire. Bake for 35 – 45 minutes or until the pasties are golden brown and smell delicious.

Another family favourite is a really good chicken pie



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