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READY IN 1 hr
15 mins
Manx Pasties Recipe

Manx Pasties

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Cornish Pasties are a well known traditional dish that were made for miners to take with them underground. The Isle of Man also has a mining tradition, particularly at Laxey where you can still find the largest working water wheel in the world (constructed to drain water from the mines).

Here, then, from the island where the cats have no tails and the sheep have four horns, is the recipe for Manx Pasties They are equally delicious served hot with Cauliflower Cheese or Continental Cabbage on a cold winters day, or served cold with Fresh Tomato Salad on a warm summer evening. They are not difficult to make and will keep in the refrigerator for several days.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Manx Pasties

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make eight pasties:
1 lb
minced beef (ground beef)
4 medium-sized
potatoes
2 medium
onions
1 teaspoon
dried mixed herbs
 
salt and pepper
4 tablespoons
gravy or water
12 oz
ready to use short crust pastry
a little
milk

 

How to Cook Manx Pasties

  1. Peel the potatoes and cut into cubes about ½" (1cm). Soak for a moment in water to remove any excess starch then blot dry on absorbent kitchen paper. In a large bowl, mix the potato pieces with the minced beef then peel and finely chop the onion and add to the mixture. Add the dried herbs, salt and pepper and the gravy (or water) and mix well.
  2. Roll out the pastry about ¼" (5mm) thick on a lightly-floured flat surface and cut into eight circles about 5" (12.5cm) diameter. Divide the filling between the circles of pastry, making a mound in the centre of each. Moisten all round the edge of the pastry with a little milk then lift at two opposite points and fold over to meet on top of the filling. Continue bringing the two edges over to meet each other so that you finish with an elongated crescent shape that is slightly pointed at both ends but wider in the middle.
  3. Pinch the joins between finger and thumb to seal them (these sealed edges will stand up a little on top of the pasty (just like a Mohican haircut!). Prick the pasties three or four times with a fork then brush them with milk so they glaze nicely in the oven.
  4. Bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 10 minutes then reduce the heat to moderate (Mk 4 - 350ºF - 180ºC) for a further 50 minutes.

 
Graham GRAHAM'S HOT TIP:
Make sure the edges of the pastry are well sealed, otherwise the meat juices will leak.
 
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Reviews of Manx Pasties

Rating 4 out of 5 - Many cooks will make this recipe again March 23 2015
Very tasty. I added a handful of frozen peas to the mix and I also brushed the pastry with the yolk from another egg. As the rcipe says, these can be eaten hot ot cold (and are just as good either way).
(3 reviews)
 

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