Gisèle's Pasties

Step by step recipe:

  1. Gisèle's Pasties : Photo of step #1
    We'll start by making the filling for the pasties:

    Peel 2 onions and chop finely.

    Peel 1 garlic clove and chop finely.
  2. 2 min.Gisèle's Pasties : Photo of step #2
    Pour 3 tablespoons olive oil into a large pan on medium heat. When hot, add the onion and garlic, salt and pepper, then cook for 1 or 2 minutes, stirring occasionally.
  3. 10 min.Gisèle's Pasties : Photo of step #3
    Add 250 g minced beef...
  4. 3 min.Gisèle's Pasties : Photo of step #4
    ...and cook, stirring regularly, until the meat is cooked.

    Add the chopped parsley and check the seasoning.
  5. 3 min.Gisèle's Pasties : Photo of step #5
    Tip into a bowl, leave to cool, then add 1 egg and mix well.

    Your filling is ready.
  6. 2 min.Gisèle's Pasties : Photo of step #6
    Preheat the oven to 390°F (200°C).

    Now to make the pasties:

    Roll out 350 g Shortcrust pastry (pâte brisée), then cut circles 10-12 cm (4-5 inches) in diameter, using an upturned bowl (for example) as a guide.
  7. 1 min.Gisèle's Pasties : Photo of step #7
    Moisten around the edge of the pastry with a brush dipped in water.
  8. 1 min.Gisèle's Pasties : Photo of step #8
    Place the filling on one half of the circle, not too close to the edge...
  9. 1 min.Gisèle's Pasties : Photo of step #9
    ...then fold the circle over in half and press all along the edge to seal.
  10. 30 min.Gisèle's Pasties : Photo of step #10
    Use up all the pastry like this.
  11. Gisèle's Pasties : Photo of step #11
    It is traditional for the edge of the pasties to be "marked". Use your finger to create an even pattern along the seam.

    Of course, this is not essential, just prettier.
  12. 1 min.Gisèle's Pasties : Photo of step #12
    Glaze the pasties.
  13. 20 min.Gisèle's Pasties : Photo of step #13
    Bake for about 20 minutes until nicely browned.
  14. Gisèle's Pasties : Photo of step #14
    Serve 2 pasties per person with a good green salad and french dressing (vinaigrette).

Remarks:

You can also fry the pasties, but this method of cooking makes them higher in fat.

Source:

Based on Gisèle's recipe, of course.

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