Beef pasties

This beef pasty recipe I have most likely learned from my mum, and it's one of the oldest recipes I have ever used.


The basic idea is really simple, and the pasties will taste good even after a few days in the fridge (unless they've been eaten before that).




Beef pasties: (the filling is enough for about 64 pasties)

puff pastry sheets

400 g         minced beef
1,5 dl         rice
4-5             eggs (+ more for glaze)




Boil the eggs and rice. Fry the minced beef and season to taste. Chop the hard boiled eggs into small cubes and mix with the minced beef and the boiled rice.

Take the puff pastry sheets out of the freezer about 20 minutes before filling. Cut the sheets into squares and put a dollop (about 1 tbsp) of filling in the centre of each one.

Glaze two adjacent sides of each square with egg, and fold the squares into triangular pasties. Press the sides together firmly e.g. by using the handle end of a spoon.

Glaze the pasties with egg and bake in 225°C for about 10-15 minutes until the pasties are a lovely golden brown colour.