Wednesday, June 6, 2012

Carolyns Beef & Vegetable Pasties
cooked in the Weber BabyQ

Many claim that Cornish Pasties are only made with certain ingredients so I dont call what I make Cornish Pasties.  These are adapted from how my mother made them and I would think her mother who came from Wales made hers.  The only difference to how she made them is the inclusion of Sweet Chilli Sauce and Soya Sauce.  The vegetables could be varied or left out according to taste.  Other herbs could be added.  I use a short crust pastry and a puff pastry could be used instead.

I found the above shape cooked best in the Weber BabyQ.  They would cook just as well in a camp oven.

Carolyns Beef & Vegetable Pasties:
Makes 10-12
500grms minced beef
1 small potato grated
2 small or l one medium carrot grated
1 small parsnip grated
1 small turnip grated
1 stick of celery finely chopped
2 or more tablespoons chopped parsley
1 Tablespoon Soy Sauce (optional)
1 Tablespoon of Sweet Chilli sauce (optional)
1 Tablespoon Tomato Sauce
2 teaspoons of Worcheshire Sauce
1 egg beaten for glaze
packet of 5 ready made short crust pastry sheets defrosted or make your own. 

Preheat oven to 350F/170C

Line a tin tray with alfoil and spray with oil.

Mix all the above ingredients together except the beaten egg.

Cut either around a saucer or with a "gadget".  I found I needed about another 1/2" and lightly rolled the sheets just a bit bigger to fit the shape.

I lightly flour the "gadget" as in the past I have had the pastry stick to it.

Brush the edge of the pastry circle with the beaten egg.

Put in the centre 1/3cup of the filling.

Press edges together to seal and brush beaten egg over the outside.

I used foil under and then a trivet in the Weber BabyQ and cooked for about 35 minutes until golden brown.

Serve as they are or with vegetables or soup.  I personally like them cold but you can reheat them.


  1. These look lovely..

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    Thanks dear.

  2. They look great!
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