Spicy Meat Pasties

    1 hour 45 minutes

    Homemade pasties with a spice filling of jalapenos, beef mince and curry powder.

    10 people made this

    Serves: 10 

    • Dough
    • 3 cups (375g) plain flour
    • 1 tablespoon curry powder
    • 1 teaspoon salt
    • 1 cup butter
    • 1 egg, whisked
    • 3 tablespoons water
    • Filling
    • 1/4 cup (60ml) vegetable oil
    • 1 onion, diced
    • 3 spring onions, diced
    • 1 clove garlic, crushed
    • 2 tablespoons diced pickled jalapenos
    • 500g beef mince
    • 1 teaspoon thyme
    • 2 teaspoons curry powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups (375ml) water
    • 1/2 cup breadcrumbs

    Preparation:40min  ›  Cook:1hour5min  ›  Ready in:1hour45min 

    1. Dough: Whisk together the flour, curry powder and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
    2. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap and refrigerate while preparing the filling.
    3. Filling: Heat the vegetable oil in a large frypan over medium heat. Cook and stir the onion, spring onion, garlic and jalapenos until the onion has softened and turned translucent; about 5 minutes.
    4. Stir in the beef mince and cook until browned and crumbly; about 15 minutes. Drain excess fat from the frypan then stir in the thyme, curry powder, salt, black pepper and the water. Bring to a simmer, cover and cook until the water has evaporated.
    5. Transfer the beef mixture to a food processor then sprinkle in the breadcrumbs and process until the mixture has become a paste.
    6. Preheat an oven to 200 degrees C. Line two baking trays with baking paper.
    7. To Assemble: Roll out the dough on a lightly floured surface until 5mm thick. Cut 20 15cm circles out of the dough.
    8. Divide the beef mixture among half of the circles mounding in the centre. Place the unfilled circles over the filling and use a fork to seal the edges closed. Arrange on the baking trays.
    9. Bake in the preheated oven until golden brown and hot on the inside; about 25 minutes.

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    Reviews in English (10)


    This was fun to make and it turned out delicious! I'll definitely be making these again some time.  -  06 Sep 2010  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly as it was written. The meat was awesome! Very close to the pockets sold in the city. Reminds me my college days- BKLYN. However, I had some difficulty with the crust. I stirred in the water and egg but the dough remained crumbly. I added a lot more water but ran out of time so I quickly threw in another egg, which held it together. Because of this, the crust was not light and flakey. It was rather heavy and dense. I am not an expert so I am not sure what the appropriate remedy would have been for the crust. I will def try this again with modifications to the crust.  -  21 Jan 2011  (Review from Allrecipes USA and Canada)


    Loved the filling!! Had a problem with the "pocket"; even tho I am a pie maker, it just didn't work well for me. I will try the recipe again with my own crust recipe. Thanks for the trip down memory lane, devaudio.  -  30 Jun 2012  (Review from Allrecipes USA and Canada)