Slow Cooked Beef and Ale Pasty with Horseradish Cream Dip and Pickled Red Cabbage Recipe
by GBC Kitchen
4
2 hours 45 minutes
Ingredients

Pasty dough

  • 500g of strong bread flour
  • 1 pinch of salt
  • 130g of unsalted butter, chilled and diced
  • 130g of lard, or butter if unavailable
  • 1 Freshlay Farms Golden Yolker® egg, beaten for egg wash

Quick-pickled red cabbage

  • 100ml of apple cider vinegar
  • 1 tbsp of caster sugar
  • 1 pinch of salt
  • 1 bay leaf
  • 1 red cabbage, finely sliced

Beef and ale filling

  • 20ml of vegetable oil
  • 400g of beef skirt, sliced into chunks
  • 1 Golden Kings potato, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 1 tbsp of tomato purée
  • 1 tbsp of plain flour
  • 200ml of ale
  • 200ml of beef stock
  • salt and pepper to taste
  • 1 bay leaf

Horseradish cream dip

  • 300g of crème fraîche
  • 2 tbsp of grated fresh horseradish root
  • 1 tsp Dijon mustard
  • 1 pinch of sugar
  • 1 bunch of fresh chives, finely chopped
  • salt and pepper to taste
Method
1

Start by making the pasty dough. Add the flour and salt to a large mixing bowl, then rub in the unsalted butter and lard until the flour becomes a ‘sandy’ consistency

  • 500g of strong bread flour
  • 1 pinch of salt
  • 130g of unsalted butter, chilled and diced
  • 130g of lard, or butter if unavailable
2

Add in 180ml cold water and bring the mix together, then knead for around 8 minutes until the dough becomes elastic 

3

Cover the dough with cling film in a clean bowl, then leave to rest in the fridge for 3 hours

4

While the dough is chilling, prepare the quick-pickled red cabbage. Add the apple cider vinegar, caster sugar, salt, bay leaf and 350ml water to a bowl, and stir to dissolve the sugar and salt. Add finely sliced cabbage to the bowl and stir to combine

  • 100ml of apple cider vinegar
  • 1 tbsp of caster sugar
  • 1 pinch of salt
  • 1 bay leaf
  • 1 red cabbage, finely sliced
5

Cover and chill in the fridge to pickle until needed, or at least 1 hour

6

Next, get started on the beef and ale filling. Warm the vegetable oil over a medium-high in a large pot

  • 20ml of vegetable oil
7

Sear the beef on all sides until browned, then remove from the pot and set aside

  • 400g of beef skirt, sliced into chunks
8

Add the potato, onion and carrot to the pan, and cook until the onions have softened. Add in the garlic then cook down for a couple of minutes 

  • 1 Golden Kings potato, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
9

Stir through the tomato purée and flour, then add in the ale and beef stock 

  • 1 tbsp of tomato purée
  • 1 tbsp of plain flour
  • 200ml of ale
  • 200ml of beef stock
10

Bring the mix to a simmer, then season with salt and pepper and add in the bay leaf. Leave to simmer for around 1 hour

  • salt and pepper to taste
  • 1 bay leaf
11

Preheat the oven to 165°C fan

12

Once the pastry has chilled, roll it out and cut into four circles around 25 cm wide 

13

Take a few spoons of the filling and add it to the centre of the pasty dough. After lightly brushing the edges with water, fold the pasty in half

14

Next, crimp the edges together. Using your thumb as a guide, pinch and fold the pastry edge over itself to seal all of the filling into the pasty

15

Once you have crimped the edge, fold the end corner underneath to fully seal in the filling

16

Place each pasty on a baking tray lined with parchment paper, and brush with egg wash. Bake in the oven for around 50 minutes, until golden brown 

  • 1 Freshlay Farms Golden Yolker® egg, beaten for egg wash
17

While the pasties are baking, prepare the horseradish cream dip. Add the crème fraîche to a bowl, then add in the finely grated horseradish root

  • 300g of crème fraîche
  • 2 tbsp of grated fresh horseradish root
18

Stir well before adding in the mustard, sugar and the chopped chives, reserving a pinch for topping later 

  • 1 tsp Dijon mustard
  • 1 pinch of sugar
  • 1 bunch of fresh chives, finely chopped
19

Taste and season with salt and pepper as needed, then set aside 

  • salt and pepper to taste
20

When ready to serve, spoon the horseradish cream into a small bowl and top with some more chives and a scrunch of fresh black pepper. Serve alongside the warm pasties and a generous portion of the pickled red cabbage on the side