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
Good source of iron Good source of iron
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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: 424g
Energy kJ (kcal) 5048 (1217)
Protein (g) 30.4
Fat (g) 74
Saturated (g) 37
Carbohydrate (g) 106
Sugars (g) 4.6
Sodium (mg) 1176
FIbre (g) 6
Iron (mg) 5.3
Zinc (mg) 3.8
Vitamin B12 (ug) 1.9
Vitamin D (ug) 3.5
Selenium (ug) 10.2

  • 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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