Lucy Cufflin’s beef
and Stilton pasty

Published July 11, 2012

This is perfect for a picnic…

* 1 packet ready rolled puff pastry
* 300g minced beef
* 1 large onion, chopped
* 2 medium baking potatoes, peeled, thinly sliced and roughly chopped
* 50g Stilton, crumbled
* 1 tablespoon vegetable oil
* Salt & pepper
* 1 egg, beaten

1 Gently cook onion in oil until soft and translucent.  Add mince and brown lightly.

2 Remove from heat, add potatoes and Stilton and season to taste.

3 Using a side plate as a guide, cut four rounds from the pastry. If you need to re-roll, layer it rather than just squish it together as this will keep the pastry layered and air-filled.

4 Place enough meat mixture in the centre of each pastry round so the edges of the pastry can meet.

5 Brush egg around inside edge of pastry and crimp edges together.

6 Place on non-stick baking sheet and brush liberally with egg.

7 Bake at 190C for 50-60 minutes until golden brown and crisp. Enjoy.

Lucy Cufflin


Matt Wright
The author:

Matt lives in Leicestershire. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.