Steak and Stilton pasties from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 86) by Michael James (AU) and Pippa James

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a gluten-free variation. Can substitute other blue cheese for Stilton cheese, and beef chuck steaks for beef skirt steaks.

  • SKidd on January 21, 2024

    The best pasty I’ve ever made—the lard crust is perfect. We used a ribeye for the beef as we had one to use up, and gruyere cheese which was pretty subtle, seems like a lot of onions but the balance was fine in the end, but if you’re short don’t sweat it. Filling amount worked out as described (200g each)—seemed like a lot but worked out fine

  • Lafro on September 20, 2022

    This was a labour of love and took a good few hours to make - mostly because I don't make pastry too often so had to keep re reading the recipe. The instructions were great and easy to follow. The pastys were delicious. Would make them again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.