These Red Onion and Beef Parcels are so easy to make and taste great. Brilliant as part of a sit down family meal or even for picnics and lunch boxes.
This is a lovely pasty parcel dinner and really easy to make. The amount makes about 8 small-medium parcels but of course you could make some larger ones if you don’t plan on having any veg/potatoes with it. Next time I’d make 4 large ones as they were so tasty I could have eaten more!
Beef Pasty and Parcel Shapes
There are so many ways you can make pasty parcels with these ingredients. I love the shapes you can make with them. When I’m feeling more artistic I like to make them round with a little string or rosemary as garnish. Remember if you use string to tell everyone so they don’t accidentally eat it.
For normal day to day red onion and beef parcels I go for the rectangles. They are easy to make and push together to form the seal. They cook really quickly and easy if you want to pick them up to eat.
Adding a sprig of fresh rosemary not only makes it look pretty but also adds a beautiful smell to the finished parcels. Be warned they can burn a little so I find it best if they pushed into the pastys as it seems to shelter them a little.
Making the red onion and beef filling. What I love about this dish is how simple it is. For the filling you only need red onion, potatoes, peach and carrots plus a little oil or butter to soft them and cook them. I also add some rosemary while everything is cooking to help add that perfect earthy flavour mixed in. I remove it while the mix is cooling. I don’t think anyone wants a twig in their finished pasty parcel.
Red Onion and Beef Parcels
- 200 g rump steak
- 2 medium carrots
- 2 red onions
- 1 large potato
- 2 rosemary sprigs plus extra for decorating
- 75 g of frozen peas
- Splash of Worcestershire sauce to taste
- 600 g of shortcrust pastry I used 2 ready rolled packets from Jus Rol
- 1 medium egg beaten
- Cut up the beef into roughly 1cm square pieces and brown off in a hot pan with a tablespoon of oil.
- When they have browned off, take the pan off the heat and remove from the pan and set aside.
- Finely chop the red onions, carrot and potato (I cut the carrots/potato into small squares).
- Add the veg to the pan you cooked the beef in and lightly fry for five minutes until it starts to brown.
- Lower the heat and add 2 tablespoons of water to the veg and mix in to make a little gravy and cook the veg for another five minutes until soft.- Take 2 of the rosemary sprigs and remove the leaves and finally chop them and add them to the veg.
- Add the beef back into pan with the peas and as much or little Worcestershire sauce as you like. I used 2 tablespoons. Add a little salt and pepper.
- Take off the heat ad leave to cool. (If it isn't cool when it's put on the pastry the butter in the pastry will start to melt.)
- Preheat the oven to 180 degrees.
- Roll out the pastry into a square roughly 35cm square and divide into a 4 pieces.
- Put a 2-3 tablepsoons of the mix into the middle of each pastry square and pull the pastry up to make it into a little parcel and use string to tie it (remember to tell people not to eat the string). It's easier and quicker to fold it like an envelope. You can add a little rosemary for decoration.
- Brush the pastry with the beaten egg and pop in the oven until gold brown about 30-35 minutes.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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