Bake Off star Mak goes back to school for delicious beef parcels

I was fortunate enough to be contacted by a local primary school. Ladybridge Primary.

The school was having an ‘aspirations’ week to influence the children and maybe set them off on new ideas for what they want to do when they grow up. It was probably the most nervous I have ever felt.

Giving a talk to children was a big responsibility for me and I took it very seriously.

I suppose I am one of those accidental bakers. Little did I know how my life would change when I went through to the Bake Off in 2020.

It was the first time of applying and it all worked a treat. And that’s the thing with life; you cannot plan too much.

Views change, goals change and as we grow up we realise the world also changes.

Opportunities present themselves when you least expect them.

But some things will never change – us Northerners will always love our pies and pasties.

I don’t know why the North has become synonymous with stodgy food.

Maybe the cold climate has a lot to answer for and long working days in the mills.

So following on from tradition I present you with a truly delicious beef pastry recipe.

I’ve learnt to make this under the keen tutelage of my very patient wife.

Once made they can be packed away in the freezer and baked when required.

It is best if you use ready-made puff pastry. Thawed and ready to use.

I would never recommend making puff pastry at home. Too much effort, unless you’re making Koign Aman’s, which is what impressed the judges of the Bake Off in one of my auditions.

I will feature the Koign Amans hopefully in a future column. They are to die for. Anyway, back to the pastries.

The filling is quite versatile but I would recommend slightly over-spiced as the flavour will calm down once it is incorporated with the puff pastry.

Beef pastry parcels

Prep time: 30 minutes. Cook time: 20 minutes. Makes: About 40 small pastries.

Recipe

1kg ready made rolled puff pastry

2 medium potatoes, peeled and diced

250g boneless beef, cut into tiny cubes

2 teaspoons ginger and garlic paste

2 medium onions, diced

50g butter

1 tsp cumin powder

2 teaspoon crushed green chillies (hot)

1 stock cube

Salt and pepper

Handful of parsley, coarsely chopped

200g mature cheddar, grated

1 egg, beaten, to glaze

During the cooking process (Image: Mak Patel)

During the cooking process

Method

The filling

1. Make sure the puff pastry is fully thawed. Keep in the fridge. It will be easier to handle later.

2. In a heavy based saucepan that has a lid fully coat the beef with the garlic and ginger. Add half a cup of water and cook covered on a medium heat for 20 minutes. Stir the beef now and again. You are only trying to reach the al-dente point.

3. While the beef is cooking, boil the diced potatoes for 5 minutes in some salted water.

4. Saute the onions with the butter until golden and translucent but not too crispy. 5 minutes

5. When the beef has been cooked add the potatoes and onions. Then mix in the cumin powder, chilli paste and stock cube dissolved in 100ml of boiling water. Season with the salt and pepper. Cook without the lid until the mixture has some moisture but the liquid does not run. Lastly mix in the chopped parsley. Leave to cool.

During the cooking process

Making the pastry parcels

6. Roll out the puff pastry keeping it on the lining paper. With a pizza cutter cut 4cm squares. Should give you about 40 pieces.

7. Add a tablespoon of the filling in the middle of each pastry square. Pile some of the cheese on top of the filling. Be generous. With a brush run some water along all the edges.

8. Carefully bring the edges up and seal each pastry. Brush each pastry parcel with the beaten egg to glaze. Place on a lined baking tray.

9. Heat oven to 180℃ Cook for 15 to 20 minutes until golden.

These can be stored in the freezer. If cooking from frozen, increase oven time by about 5 minutes. The pastries are ideal for lunch boxes or a treat with friends.

Tasty beef pastry parcels