Homemade Pastie Slice Recipe

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I wasn’t sure what to call this recipe. My mother always referred to it as “pasty tart” but, it’s not really a tart, it’s more of a slice. Also, is it pasty or pastie? People seem to use both. In my mind it should be pasty and then, in the plural form, pasties, but it seems more common to stick with the ie ending even when referring to it as a singular object.

Anyway, no matter what you decide to call it, this dish is simple and delicious – it’s basically minced beef and vegetables with mild curry flavouring wrapped up in a pastry case. Instead of making individual pasties (which could also be done with this recipe), you make one great big tart or slice that can be cut into portions once cooked. It’s a quicker, more time efficient way of making pasties.

It’s also a fantastic recipe to cook when you want to use up the vegetables left in the bottom of the fridge before shopping day – you can really throw in any veggies that take your fancy for this dish. I’d recommend always using potatoes as they add some nice bulkiness to the filling, other than that you can use carrots, celery, pumpkin, sweet potato, turnip, beans, peas and corn – anything you want to use up that you think will suit the pastie filling, go for it!

Begin by browning 500g of beef mince in a large saute pan or frying pan.

Try to break up the meat well as it browns. Add the onion.

While stirring and browning, add the rest of the veggies (except for the peas – I usually add them later so they don’t get mushy).

On this occasion I added celery, carrots, sweet potato and potato.

Give it a good stir and continue cooking until the meat has fully browned.

Add about a tablespoon of curry powder and stir through the meat mixture.

Next add 1 ½ – 2 Tablespoons of Worcestershire sauce.

Add about 2 Tablespoons of tomato sauce (ketchup to some) and stir to combine.

Then add 1 teaspoon of beef stock powder followed by 1 cup of water and mix it through well.

Then add some frozen peas and mix them through.

Put the lid on and allow mixture to simmer slowly for about 30 minutes or until most of the liquid has gone.

While the meat mixture is cooking, prepare the pastry in your oven dish. I just use store bought, frozen puff pastry for this meal – it’s quick, easy and works every time! Get your pastry sheets out of the freezer and have them defrosting while you make the meat filling.

While the meat cooks, line a large baking dish with sheets of pastry – you’ll probably need 2 sheets for the base and then 2 sheets to cover the top once the filling goes in.

I use a large, metal oven pan for this but ceramic or glass would also work – you basically want the sort of dish or pan you might cook lasagne in.

After half an hour or so of simmering the liquid should be pretty much gone and the vegetables should be soft and cooked.

Then simply transfer the meat filling to the pastry lined pan and cover with the remaining sheets of pastry.

Then, into the oven for about 40 minutes or until brown on top.

Slice and serve – delicious with a dollop of tomato sauce (or ketchup)!