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Manx Pasties
Manx Pasties is a traditional Manx recipe for a pasty of beef, onion, potatoes and herbs baked in shortcrust pastry. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Pasties.
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : Beef RecipesBaking RecipesBritish RecipesManx Recipes
Just like Cornwall and Wales, the Isle of Man also has its own version of pasties.
Ingredients:
500g minced (ground) beef
4 medium-sized potatoes, peeled and cut into 1cm cubes
2 medium onions, peeled and finely chopped
1 teaspoon dried mixed herbs
4 tablespoons
gravy or water
335g
shortcrust pastry (use this Elizabethan recipe, but omit the saffron and use half lard and half butter)
a little milk
salt and freshly-ground black pepper, to taste
Method:
Soak the potato pieces in a bowl of water for a few minutes to remove the excess starch then drain the liquid and blot dry on kitchen paper.
Put the potato pieces in a bowl them mix with the minced beef, followed by the onions and the mixed herbs. Stir well to mix then season to taste with salt and black pepper and stir in the gravy (or water).
Roll out the pre-prepared pastry on a floured work surface until about 5mm thick then cut into eight circles, each about 12.5cm in diameter. Divide the filling mixtre between them then moisten all around the edges of the pastry with milk. Lift two opposite sides of the pastry so they meet over the middle of the filling. Crimp the edges together over the filling. Repeat this process on the remaining pasties.\\
Prick the finished pasties three or four times with the tines of a fork then brush with the milk so they glaze.
Carefully transfer to a baking tray then place in the centre of an oven pre-heated to 220ºC (425ºF/Gas Mark 7 and bake for 10 minutes). Reduce the oven to 180ºC (350ºF/Gas Mark 4) and continue baking for a further 50 minutes, until the pastry is golden and crispy and the filling is cooked.
Remove from the oven and allow to cool for a few minutes before serving.
