Mexican picadillo pasties

Mexican picadillo pasties
  • Serves icon Makes 6
  • Time icon Hands-on time 1 hour, oven time 1 hour, plus chilling

Debbie Major ramps up the flavour of a classic Cornish pasty with this Mexican version (just don’t tell them in Penzance)

Nutrition: per serving

Calories
796kcals
Fat
37g (11.9g saturated)
Protein
30g
Carbohydrates
81.8g (6.8g sugars)
Fibre
7.7g
Salt
0.3g
Calories
796kcals
Fat
37g (11.9g saturated)
Protein
30g
Carbohydrates
81.8g (6.8g sugars)
Fibre
7.7g
Salt
0.3g

Ingredients

  • 1 quantity pastry (see Debbie Major’s Cornish pasties)
  • 225g onion, chopped
  • 600g peeled waxy potatoes, diced
  • 225g carrots, diced
  • 450g braising steak, diced
  • 1 medium-hot jalapeño chilli, seeded and finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 1 tbsp small capers, rinsed and drained
  • 1 tbsp finely chopped green olives
  • 1 medium free-range egg, beaten

Method

  1. Make and chill the pastry as in the master recipe on p36 (steps 1-4). Mix the remaining pasty ingredients (except the egg) in a bowl with 1 tsp salt and plenty of freshly ground black pepper, then set aside.
  2.  Once the pastry has chilled, roll out, fill and shape the pasties as in the master recipe (step 6), then chill for 1 hour.
  3.  Heat the oven to 180°C/160°C fan/gas 4. Remove the pasties from the fridge and brush generously with the beaten egg. Make 3 small slits in the top of each, then bake for 1 hour until richly golden. Transfer to a wire cooling rack. Eat while still warm.

delicious. tips

  1. Make the pastry up to 2 days ahead, wrap in cling film and chill, or freeze for up to 1 month. The pasties can be made a day ahead, kept covered and chilled, then baked to order. Any leftover cooked pasties will keep for a few days in the fridge. Reheat to serve.

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