Beef and pork pasties with puff pastry

Ingredients

• 200 gminced beef
• 200 gminced pork
• 50 mlolive oil
• 1 mediumonion
• 3 clovesgarlic
• to tasteparsley
• 1 teaspoonpepper
• 2egg yolks
• 1 teaspoonnutmeg
• 600 gfrozen puff pastry
• 3 medium, ripetomatoes
• 1 teaspoonsalt

Instructions

1. 1

   Season the meat

   Put the beef and pork in a large bowl. Add the salt, chopped garlic, pepper, nutmeg and 1 egg yolk, then mix until the seasoning is evenly distributed. Set aside.

2. 2

   Cook the filling

   Add the olive oil, chopped onion and peeled tomatoes cut into small pieces to a large saucepan. Cook over a low heat, stirring occasionally, until the tomatoes start to break down. Add the minced meat, mix well and cook gently for about 15 to 20 minutes, stirring now and then, until the meat is fully cooked and the flavours have combined. Take the pan off the heat and stir in the chopped parsley.

3. 3

   Heat the oven

   Preheat the oven to 180°C. Grease small moulds with butter.

4. 4

   Roll and cut pastry

   Place the puff pastry on a surface lightly dusted with flour and roll it out with a rolling pin. Use a knife to cut small pastry circles approximately 3 cm in diameter.

5. 5

   Line the moulds

   Fit the pastry circles into the greased moulds. Press them gently with your fingers so they cover the base and sides, then prick the base of each one with a fork.

6. 6

   Fill and bake

   Spoon small portions of the meat mixture into each mould and cover with small pastry circles. Press the edges gently with your fingers to seal the pasties. Beat the remaining egg yolk and brush it over the tops. Bake for about 15 to 20 minutes, until the pastry is golden and crisp.

What are Portuguese meat pasties?

These small savoury pastries are in the style of Portuguese empadas: individual pastry cases filled with a cooked savoury mixture. This version combines beef and pork with tomato, onion, garlic, parsley and spices.

The puff pastry gives the pasties a flaky, crisp exterior, while cooking the filling before baking helps the meat and tomato flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 12g protein, 19g carbs, 33g fat.

The pastry and olive oil provide most of the energy and fat, while the beef and pork contribute much of the protein. The pastry and tomatoes supply most of the carbohydrates. Pair a pasty with salad or vegetables to add freshness and balance the plate.

Building flavour in the filling

Beef and pork: using both meats gives the filling a fuller flavour than either one alone. The egg yolk is mixed into the raw meat with the seasoning before cooking.

Tomato and onion: cook them gently in the olive oil until the tomatoes begin to soften and break down. This creates the base for the minced meat rather than leaving the vegetables firm.

Parsley: stir it in after removing the pan from the heat, as directed, to keep its fresh flavour in the filling.

Getting the pastry ready

Thawed pastry: the recipe calls for frozen puff pastry, so let it become workable enough to roll without forcing it. Keep it cool while shaping so it stays easy to handle.

Cutting: the stated circle size is approximately 3 cm in diameter. Check that each piece fits the small moulds and covers the base and sides as you press it into place.

Sealing and glazing

Prick the bases with a fork after lining the moulds. This is the method's preparation for the pastry cases before they are filled.

Seal the tops by pressing the edges gently with your fingers. Brush the beaten remaining yolk over the pastry so the tops colour during baking.

Knowing when they are done

Bake at 180°C for about 15 to 20 minutes. The method's key cues are a golden top and crisp pastry.

The meat mixture should be fully cooked during its 15 to 20 minutes in the saucepan before it goes into the pastry cases. Let the filling come off the heat before mixing in the parsley.

Serving the pasties

Serve them warm or at room temperature as a snack, picnic food or part of a casual spread. Their rich pastry and meat filling pair well with a crisp green salad or simply dressed vegetables.

For a more substantial meal, add a vegetable side rather than another pastry-based dish.

Recipe notes & tips

• Chop the onion and garlic finely so they distribute evenly through the filling.
• Stir the meat mixture occasionally as it cooks to help it cook evenly.
• Allow the filling to stop steaming before adding it to the pastry cases.
• Keep the pastry circles covered while shaping the pasties so they do not dry out.
• Brush the egg yolk over the tops just before baking for an even glaze.

Variations

• Extra herbs: add a little more parsley to the filling to emphasise its fresh flavour.
• Gentler seasoning: reduce the pepper for a milder filling.
• More tomato: use extra tomato in the filling for a softer, more tomato-forward result.
• Smaller pasties: divide the pastry and filling into more moulds, adjusting the bake according to their size.
• Serve as a meal: pair the pasties with a green salad or cooked vegetables.

Common mistakes to avoid

• Filling before cooking: cook the minced meat mixture in the saucepan until fully cooked before assembling the pasties.
• Skipping the pricked bases: prick each pastry base with a fork before adding the filling.
• Loose edges: press the top and base pastry together gently around the rim to seal each pasty.
• Overbaking: begin checking at 15 minutes and take them out when the pastry is golden and crisp.
• Adding parsley too early: stir it in after taking the filling off the heat, as the recipe directs.

How to store

Cool the pasties and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout and crisp; the microwave may soften the pastry.

Frequently asked questions