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.
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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
Ingredients
- 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
Instructions
- 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.
Notes
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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Yum these looks beautiful, been looking for my own Cornish pasty recipe, and these look lovely…Thanks for sharing….
Simon
Thank you so much. I hope you enjoy them 🙂