Beef Patties is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic patty of beef mixed with onions stuffed into and fried in a half-moon of pastry. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Patties.
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This is a classic recipe for a Victorian version of Beef Patties that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF PATTIES.—Cut underdone beef into small pieces, season with pepper, salt, and an onion. Make a plain paste, and roll it out thin; fill it with the mince, close up, and fry to a moderate brown.
Modern Redaction
Ingredients:
200g under-done beef, chopped into very small pieces
1 onion, very finely chopped
salt and freshly-ground black pepper, to taste
200g (about) plain pastry
lard or oil, for frying
Method:
Combine the beef and onion in a bowl then season to taste with salt and black pepper.
Prepare the pastry and turn out onto a floured work surface. Cut out into rounds (about the size of side plates) then add about 2 tbsp of the filling over one half. Fold the other half of the pastry over to make a half-moon and crimp the edges with the tines of a fork. Use the fork to prick stem holes in the pastry.
Melt the lard in a large frying pan and when hot add the patties. Fry for about 10 minutes per side, or until hot and golden brown. Serve warm.
