Princes Beef Paste (75g) - Pack of 6

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Potted meats were traditionally made to preserve foods. A layer of fat was poured over the top and they were left in a cool place. While, without that layer, my Homemade Potted Meat can’t really be considered a preserve and needs to be eaten within four days, I don’t think you need worry. Another possible substitute for beef paste is tahini, which is a Middle Eastern condiment made from toasted ground hulled sesame.

Homemade Potted Beef is a traditional British food that’s so simple you won’t believe how delicious it is. It’s a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and marinades. Place pasties upright on the baking trays, brush each pastie with the egg wash and bake in the oven for 20 minutes, or until golden, puffy and cooked through. Whether you crave the old-fashioned flavour of potted beef from your childhood, or want to try it for the first time, I think you’ll love this easy recipe! While the exact benefits may depend on the specific ingredients used in the paste, some studies have suggested that it may have anti-inflammatory, antioxidant, and antimicrobial properties.Absolutely. Once cooled, cooked pasties can be frozen in an airtight container for up to 3 months. How do you reheat cooked pasties?

One of the advantages of using lamb paste as a substitute for beef paste is that it’s lower in fat and calories.But last week I did. I don't know what made me look down but there it was, a little tray of the store's own-brand pastes, and I realised that those two flavours which had run like veins through my childhood hadn't passed my lips in 30 years. It seemed an amazing opportunity. I could instantly recall the bland suavity of the beef paste and, though nobody had invented it yet, the genuinely umami jolt of the sardine and tomatoes. How could I resist? I know exactly where the meat for my Homemade Potted Beef comes from. I buy grass fed beef from local butchers like Dunwood Farm Butchery and Denstone Hall. Ready diced, boneless meat sold as ‘stewing beef’ is what I usually get. This can contain a number of flavourful cuts that need long, slow cooking. If you want to get a particular cut, then I highly recommend shin of beef.