Picnic Pasties
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Picnic Pasties

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Crispy shortcrust pastry filled with rump steak is the perfect addition to any meal. Delicious hot or cold, we love taking them on a picnic. Don't forget to pack the herb sauce for the adults.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 35 mins Cook: 35 mins
Serves 4 Serves 4
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  • 250g Quality Mark rump steak, cut into small cubes
  • 2 small waxy potatoes, peeled and cut into small cubes
  • 1 onion, peeled and finely diced
  • 1 tablespoon Worcestershire sauce, optional
  • 4 sheets of pre-rolled savoury shortcrust pastry 
  • 1 egg, lightly beaten for egg glaze
  • 1 tablespoon roughly chopped flat leaf parsley, to sprinkle

Herb and vinegar sauce

  • 1 cup firmly packed flat leaf parsley leaves
  • 1 cup firmly packed basil leaves
  • 1/4 cup capers, drained
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 2-3 anchovy fillets, drained of oil
  • 2 cloves garlic, crushed


Preheat the oven to 190°C.  Line a baking tray with baking paper.


In a bowl, place the cubed rump steak, potatoes, onion and Worcestershire sauce, if using. Season with salt and freshly ground black pepper and mix well to combine. 

On a lightly-floured bench, place one pastry sheet. Using a small plate as a guide (about 19cm diameter), cut out a circle. Repeat with remaining pastry sheets.

Divide the filling between each pastry round. Brush the edges with a little egg glaze. Fold over the pastry to cover the filling, forming a half-moon shape. Secure the edges by crimping together. 

Place pasties on the tray and brush evenly with egg glaze. Make a small slit in the pastry top to allow the steam to escape. Sprinkle with the chopped parsley. Place in the oven and cook for 35-40 minutes until the pasties are brown and crisp.

Herb and vinegar sauce

Place the herbs, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor. Process until the herbs are well chopped, then drizzle in the oil through the feed tube. Season with salt and freshly ground black pepper. Place in a small jar or bowl, cover and keep in the fridge.

To serve

Everyone take a bite, then fill pasties with a little herb sauce.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 462g
Energy kJ (kcal) 2203 (526)
Protein (g) 39.7
Fat (g) 31.3
Saturated (g) 16.3
Carbohydrate (g) 20.9
Sugars (g) 7.9
Sodium (mg) 546
Iron (mg) 3.7
Zinc (mg) 6.9
Vitamin B12 (ug) 3.0
Vitamin D (ug) 0.85
Selenium (ug) 14.1

  • Cut steak and potatoes into the same size to ensure even cooking. 
  • Chill pastry before cooking for 20-30 minutes to help pastry retain its shape during cooking.
  • Shortcrust pastry can be folded and rolled out again and used for another purpose. Keep chilled in the fridge.
  • A huge hit with the children that taste tested the pasties. Don't be expecting any leftovers.

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