Bulgogi Pasty Recipe

In England pasty's and pies are common place, enjoyed by many English people. There is a variety of fillings like the famous Cornish pasty and more simplistic cheese and onion, there is also a large number of regional fillings and delicacies that are enjoyed throughout the UK.

Having seen how they are made and enjoyed several different types, I felt I should adapt it to Korean food and make pasty's with a Korean flavour and filling, hence a Bulgogi pasty.

Pasty's are essentially a filling covered with pastry and then cooked until golden brown. In English history they were made for miners as a day's food, Large pasty's were filled with meat and a miner would take the pasty down the mine and eat it bit by bit during the day.

This is simply my take on pasty's with a Korean filling, It is popular with my friends and family who enjoy them on picnics and days out.

I have used the following ingredients:

Pastry

400g plain flour
200g butter
2 eggs
Pinch of salt and pepper

Filling

400g sliced beef
4 tablespoons of bulgogi sauce
2 medium potatoes
200g swede
1 medium onion

Bulgogi pasty filling ingredients

The first thing you need to do is marinate the beef and vegetables, it is best if the beef is as thinly sliced as possible. Put the beef in bowl and add about 4 tablespoons of bulgogi sauce, cut the potato, swede and onion in to small cubes and add to the bowl, mix this together and leave in a cool place for about an hour.


Making pastry

For the pastry put the flour, butter and eggs in a bowl, mix together until it forms a thick paste. Wrap in cling film and put in the fridge for about 40 minutes.

Once you are ready to make the pasty's, remove the pastry from the fridge, break it in to handfuls and roll it with a rolling pin until its fairly thin, and roundish in shape. Put a handful or so of filling in the middle of the pastry and lift up the sides of the pastry over the meat and fold them together. You can make the pasty's any size and shape that you want to.

wrapping pasty

wrapped pasty










Place the pasty's on a baking tray, glaze the outside with some egg and cook in the oven at 190 degrees for about an hour, after an hour take out and check one of the pasty's is cooked in the middle. Once they are cooked, leave to cool a bit and then enjoy. These are great for picnics, and days out as well as quick filling lunches.

Bulgogi Pasty

Bulgogi pasty close up







Return from Bulgogi Pasty to Korean food home

New! Comments

Have your say about what you just read! Leave me a comment in the box below.






Recipe Index

Bulgogi Recipe
Bulgogi Chicken
Jeyuk Bokkeum
Gochujang Recipe
Bibimbap
Korean Pancakes
Kimbap
Slow Cooked Beef
Ddukbokki
Spicy Ribs
Korean Roast Chicken
Korean Fried Chicken
Mandoo Recipe
Budae Jjigae


Bulgogi Salmon
Ojingeo Bokkeum
Fish Jeongol
Godeungeo Gui
Korean Sundae
Gopchang Jeongol
Bulgogi Sauce
Galbi
Spicy Cucumber
Cold Spinach
Beansprouts
Seaweed
Aubergine
Kimchi Recipe
Kimchi Jjigae
Kimchi Noodle Soup
Kimchi Fried Rice
Types of Kimchi
Health Benefits of Kimchi
Miso Soup
Beansprout Soup
Seaweed Soup
Cold Seaweed Soup
Egg Soup
Butternut Squash Soup
Japchae
Jeyuk Bokkeum Noodles
Sundae Bokkeum
Spicy Spaghetti Noodles
Shin Ramyun
Chapagetti
U-Dong
Vegetable Bread
Green Tea Ice Cream
Ginseng Tea
Korean Green Tea
Barley Tea
Shik-Hye
Korean Soju
Gochujang
Soy Bean Paste
Ssamjang


Korean food home
Korean Food blog

Food & Drink

Top Blogs

Food & Drink Blogs
Food & Drink links

Top Home-Cooking Sites

blog directory
Food & Drink blogs directory