Hi folks 🙂
Welcome back to what’s for tea! And I hope you’re having a great day so far!
So here’s the second recipe from my new cook book 🙂 The best of traditional Scottish cooking. These gorgeous pastry treats are so popular in this country….wether you call them pasties, birdies, bakes or something else, they will always contain meat and vegetables (sometimes cheese & onion) which will be encased in a buttery pastry! You could use shortcrust or puff pastry…I prefer puff when it comes to this sort of thing, the filling tends to be quite rich and heavy so I think the puff pastry works better.
Very easy to make, especially if you use shop bought pastry…great if you need to save a bit of time. In case you want to make your pastry from scratch, I’ve shown you how I do pastry so many times…so feel free to check out one of my other ‘pie’ recipes if you’re not sure how to do it.
Thanks for stopping by and until I see you next, take care x
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With the ingredients below, the filling will make 8 pasties if you make them the same size as mine. I used shop bought puff pastry, the amount you need will vary depending on how big or small you make your pasties 🙂
For the filling-
1 lb Rump (round) steak
112g/4oz Beef suet (or chilled grated shortening)
2 Large onions (finely chopped)
Salt & Pepper
***I serve ours with mashed potato, vegetables & gravy, or baked beans… but they are great on their own too***
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