Dragon Topped Pasties are a popular Welsh Pasty. They are called Dragon Topped because of the vertical pasty crimp, standing up like the spine of a dragon, running all over the top of the closed pasties sealing them (unlike a traditional Cornish Pasty which has its crimp on the side). They are a great savoury treat and are perfect for picnics and days out. And as with most pasties, the secret likes in the seasoning; over-season if being eaten cold, under season if they are being eaten hot.
Dragon Topped Pasties Recipe
Makes 6 pasties. The meat and vegetables need to be cut small because they are not cooked in advance, they traditionally cook in the pasty when baked in the oven. Season the ingredients to taste.
- 350g beef – rump steak (trimmed of fat)
- 300g potatoes (peeled and diced into 1cm cubes)
- 150g swede (peeled and diced into 1cm cubes)
- 1 onion (finely chopped)
- 2 tbsp plain flour
- pinch of flaked sea salt (to taste)
- pinch of freshly ground black pepper (to taste)
see this masterclass on making shortcrust pastry
- 450g plain flour (plus extra for dusting)
- 2 tsp baking powder
- 1 tsp fine sea salt
- 200g butter (diced)
- 2 egg yolks
- 125ml cold water
- 2 egg yolks with 1 tbsp milk (beaten to glaze)
To make the pasty filling: put the diced potatoes, swede and onion in a mixing bowl, mix, and season with a little flaked sea-salt and plenty of freshly ground black pepper.
Trim and chop the beef into small pieces – as finely as you can – and put it in a second bowl. Season with a little flaked sea-salt and plenty of freshly ground black pepper. Finally sprinkle in the flour, and toss the beef until the pieces are evenly coated.
For the pastry: see this masterclass on making shortcrust pastry. In a mixing bowl sift in the flour and add the salt and baking powder. Take the diced butter and rub this into the flour with your finger-tips until it resembles fine breadcrumbs. Mix in the beaten egg yolks and cold water to bring the flour and butter breadcrumbs into a pastry dough which is silky and smooth. Roll the dough into a ball. Cover and place the pastry dough in the fridge to chill for twenty minutes.
Preheat the oven to 200°C
Take the pastry out of the fridge and roll out the pastry on a lightly floured surface until it is about 5mm thick. Using an upturned plate, about 15cm in diameter, cut out 6 pastry rounds – you will need to gather and re-roll the pastry as necessary. Into the centre of each pastry disc evenly divide and spoon the vegetable filling, then on top of the vegetables evenly spoon on the floured beef. Keep the pasty filling in the centre, with a wide border of pastry around them still free for sealing.
Brush around the edges of the pastry disc with some beaten egg yolk – then bring the 2 sides of pastry up and over the pasty filling. Press the edges together to seal firmly. Crimp this seal with a dragon crimp using your thumbs and fingers. Seal all the pasties in the same way.
Place the pasties on a non-stick baking tray, lined with baking parchment. Brush over each of the pasties with more beaten egg yolk to glaze. Bake the Dragon Topped Pasties for 45 to 55 minutes in an oven at 200C or until they are nicely browned, and the filling is cooked and piping hot. Remove the pasties from the oven and allow to cool – serve warm, or chill in the fridge and serve cold.