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Organic Beef Pasty

What started out as a portable meal for field workers to carry with them, the pasty is a British staple. This recipe combines our delicious Organic Beef Skirt Steak with root veg and easy store cupboard ingredients.

 

 

Organic Beef Pasty

What started out as a portable meal for field workers to carry with them, the pasty is a British staple. This recipe combines our delicious Organic Beef Skirt Steak with root veg and easy store cupboard ingredients.

 

 

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 45 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

For The Shortcrust Pastry

  • 100g organic Lard, chilled and diced
  • 50g unsalted butter
  • 300g plain flour, plus extra for dusting
  • ½ tsp salt
  • 1 organic egg, beaten to glaze

 

For The Filling

  • 250g organic diced beef skirt steak, cut into 1cm cubes
  • 80g swede
  • 100g waxy potatoes, such as charlotte or maris peer, peeled and cut into 5mm cubes
  • 1 large onion, finely chopped
  • splash worchester sauce
  • 1tsp plain flour
  • pink himalayan salt
  • freshly ground black pepper

Method

  1. For the pastry, rub the lard and butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt and enough cold water to bring the mixture together into a soft dough. Prepare a lightly floured surface, knead the dough briefly, then wrap in clingfilm, and chill in the fridge for 30 minutes.
  2. Preheat your oven to 190°C. Mix the filling ingredients together, season well, and place to one side. Once your pastry is chilled removed it from the fridge and roll out on a well-floured surface to 5mm thick. Then fold it in half and roll to 5mm again.  Using a plate or saucer, cut 4 circles from the pastry.
  3. Pile one-quarter of your filling mixture into each circle, leaving a 2cm border all around. Brush the border with the beaten egg. Pull both edges up over the filling and press together to seal. To make a decorative edge crimp the sealed edges. Brush all over with some more beaten egg to finish your pasty
  4. Bake in your oven for 40-45 minutes, you want your pasty to be golden brown
  5. Cool for at least 15 minutes before serving
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • Beef is a nutrient dense food and one of our best sources of high-quality protein and essential nutrients like iron, zinc and vitamin B12 - organic grass-fed beef is leaner and higher in protein and will give a more distinctive taste. Organic grass-fed beef truly tastes how beef should - full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and a slow growth to full maturity.

  • Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.