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The Co-op pasty

The Co-op pasty

https://www.coop.co.uk/recipes/the-co-op-pasty

We’re putting a spin on the Cornish classic, with a steak and onion filling in a buttery pastry… and a smoky cheese sauce!

  • Feeds 8 Feeds 8
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    28%
    2348kj 563kcal
  • Fat
    High 47%
    32.9g
  • Saturates
    High 91%
    18.3g
  • Sugar
    Low 6%
    5g
  • Salt
    Low 6%
    0.36g

% of adult’s reference intake | Carbohydrates per serving : 44g

Bring Co-op to your front door

Big Bag Option

Ingredients

  • 400g Co-op plain white flour, plus 2 tbsp
  • 200g Co-op unsalted butter, cold
  • 1 tbsp Co-op olive oil
  • 2 large onions, thinly sliced
  • 1 tbsp smoked paprika
  • 125ml Co-op semi-skimmed milk
  • 75g Co-op Irresistible somerset mature chedddar, grated
  • 1 Co-op British free range egg, beaten
  • 2 x 227g packs Co-op British beef rump steak, sliced, sliced
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • 115g bag Co-op baby leaf salad

Method

  1. Put the flour in a large bowl and season well
  2. Grate in the butter and rub together until it resembles fine crumbs
  3. Stir in 2-4 tbsp cold water then bring together to make a firm dough
  4. Wrap in cling film and chill in the fridge for at least 30 mins
  5. Heat the oil in a saucepan
  6. Cook the onion for 6-7 mins, until soft, then stir in the paprika and 2 tbsp flour and cook for 1 minute
  7. Slowly whisk in the milk over a low heat, then cook for 5-6 mins, stirring, until thickened
  8. Stir in the grated cheese and set aside to cool slightly
  9. Preheat the oven to 200°C/fan 180°C/gas 6. Divide the pastry into 8 pieces, then roll each out on a floured surface into a circle roughly the thickness of a £1 coin. Brush around the edges with the beaten egg
  10. Stir the sliced steak and parsley into the cooled filling
  11. Divide the mix equally between the pastry, spooning it over one half of each circle, leaving a 2cm border
  12. Carefully fold the pastry over and press to seal, then transfer to a lined baking tray. Brush all over with the remaining egg
  13. Bake for 35-40 mins, until the pastry is golden
  14. Allow to cool for 5 mins, then serve with the salad on the side

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