Poachers Pasties

This recipe is one I have made for years and is full of taste.  Great to serve with steamed fresh vegetables giving a healthy, filling but easy to prepare meal.    You can change the meat you use or the vegetables inside according to your tastes so gives a huge variety of combinations. The more colourful the better.  Our favourite is beef and the recipe below is how I make my Poachers Pasties.  

Preheat your oven to Gas Mark 7 ((425F) (220C))


  Packet of Ready Rolled Puff Pastry or you can make your own (I do this sometimes)

2 Ripe Tomatoes thinly sliced

1 Chopped Onion

1 Grated Carrot

1 Grated Parsnip

Steak Mince (although since these are poachers pasties you can use a meat of your choice including lamb.    Remember that beef is naturally rich in protein.  

Ground Black Pepper

One oxo cube to season  This will give added flavour and seasoning. 

Before you start sprinkle the Oxo cube and ground black pepper over the prepared vegetables.  This will then soak in before you put into the pastry. 

Making the Pasties

Lie your pastry onto a slightly floured surface.  No rolling is necessary.  Cut the pastry into 4 even rectangles. 

On one side of your rectangle and starting with the meat, put a thin layer and then layer the tomatoes, carrots, onions and parsnips and if you feel you want more filling repeat or finish off with a thin layer of meat.  You can also mix together your meat and vegetables but layers are more effective.  Your pasties should look like this :-  

The layered meat, vegetables and tomatoes. 

 Fold over the unused side after brushing the edges with a little water.    Using a fork press down all edges to form a seal.  Prod some holes with the fork into the top of the pasty.   Hopefully you will have something similar to this. 

 Place onto a baking tray and put into the oven for about 15 minutes.  Keep an eye on them.   You can also put your vegetables on to steam if you are going to serve with the same. 

When the pastry puffs up turn the gas down to Gas Mark 4 ((350F) (180C)) to allow the inside meat to cook. When golden take out (About 20/25 minutes) and either eat straight away with vegetables of your choice or leave to cool and freeze.  These can also be eaten on their own and make a super addition to lunch boxes and picnics in the Summer. 

When I freeze my pasties I  take out in the morning of the day I wish to use them.  I cook them in the evening on a low heat allowing them to  cook straight through and serve as if they have just come out of the oven. 

I used beef in my recipe because if is a source of iron which helps reduce tiredness and fatigue.     Beef also provides eight essential vitamins and minerals that supports good health and well-being.  

Enjoy x x

This post is an entry for the #MeatMatters Challenge, sposored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspirations via this link                       


#ad #meatMatters @BritMums  @SimplyBeefandLamb 

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