Cold meat pasties


I often get my 1940s recipes from old cookbooks or through modern nostalgia publications, museum information, reliable sources on the internet and from listening to people who lived through the war…

However- sometimes the ingredients and quantities given can be quite wrong. I have discovered this as I cook my way through 100 authentic recipes… this means that the second or third time I cook a dish adjustments have to be made to ‘get it right’…

Here is a ‘cold meat pastie’ recipe from ‘Feeding the Nation’ by Marguerite Patten. The original quantity in the recipe called for 2 tablespoons of chopped cooked vegetables to make 4 pasties. There was no way this was enough- more like 2 tablespoons of chopped cooked vegetables per pastie. The recipe also originally called for 2 tablespoons of gravy or water- again not needed. Using this amount of liquid just doesn’t work…

Cold meat pasties

  • Shortcrust pastry made with 8 oz flour, 4 oz fat and cold water to bind
  • 8 oz cold meat minced (whatever you have spare- I use a mixture of sausage, bacon, minced beef or corned beef)
  • 1 small onion chopped
  • 8 tablespoons of cooked chopped vegetables
  • 2 tablespoons of Worcestershire sauce
  • 2 chopped tomatoes
  • salt and pepper
  • milk or egg to glaze

Method

  1. Pre-heat the oven to 200 C
  2. Divide pastry into 4 pieces and roll out each piece into a circular shape a little larger than a saucer
  3. Mix the vegetables, onion and minced meat, Worcestershire sauce and seasoning together in a bowl
  4. Spoon the mixture into the middle or onto one side (depending on how you like your pastie to look)
  5. Apply water to edges before bringing together, flute the edges or use a fork to press together
  6. Prick a couple of times with knife or form
  7. Apply some milk or beaten egg to pastie
  8. Place on baking tray and cook for around 30 minutes until golden brown

Serve with salad or gravy and mash

Makes 4 pasties

Ideal the next day cold in lunch box!

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14 thoughts on “Cold meat pasties

  1. Mmm…these sound really, really good….I think I’m going to have to try something similar…been having a craving for some sort of pot-pie dish, and these just might hit the spot.

    Maybe a gravy on the top or side??? I think I’m craving gravy more than pie!! Hee hee…

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  2. These sound yummy. I do have a question though, are these pasties similar to bridies? My Mom talks about her grandmother sending her to the store to get bridies every week when she was little. I was wondering where I could get a valid recipe so I could make her some. Any ideas?

    Thanks for doing this blog it keeps my mind occupied while I’m home sitting on my butt and not yet capable to do things.

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  3. Hey Cathy- I can’t imagine how you get through this all- but you do! Hang in there!

    Bridies- I don’t honesty know so I will be googling also!!! Will let you know if I find anything- what a lovely idea!

    Am making Carrot Buns at the moment…. recipe will be posted later xxx

    Enjoy the day!

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  4. ” Bridies is a Scottish version, normally made with meat, onions and potato, a little salt and loads of pepper”
    Hope this is helpful !!

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  5. I make similar pies once in a while. Called beerox. Hamburger (mincemeat) and cabbage with spices. And thick brown gravy to dip it in. Family loves it. When I make them, I make 20 or more as I can freeze them and the family just pops them in the microwave when they want them.

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  6. My Grammy (now 96) told us the recipe originated our of Cornish area of England where the wives would make them in the morning and send them off for lunch with their husbands who worked in the mines. They would stay warm and be a hearty meal. We use lard for the fat. And layers raw potato slices, onion and then about a handful of london broil type beef sliced think and about 2 inches long, a pad of butter salt and pepper. The juice from the meat and onions stops the potato from being dry.

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  7. Mum used to do it as a plait. I suggest using SR flour or plain and baking powder with 2 oz fat instead and mix with skimmed milk to lessen the crumbly texture.

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