Makes 4 pasties
- 1 pound pastry, frozen or homemade
- 6 oz rump or sirloin steak
- 6 TB peeled cubed potato
- 2 TB chopped onion
- Salt and freshly ground black pepper to taste
- 1 egg yolk
- 1 TB milk
- Preheat the oven to 400 F.
- Cut the steak into small cubes, and cut the peeled potato into similar-sized cubes.
- Chop the onion fine.
- Mix all together in a bowl adding plenty of salt and pepper, and 1 tsp water.
- Roll out the pastry into a square about 1/8 inch thick.
- Using a large saucer as a guide, cut 4 circles about 6 inches across.
- Divide the filling in 4 parts, and lay one on one half each circle.
- Fold the other half across, and seal by dampening the inner side of the edges and pinching together.
- Make crimped edges with the edge of a narrow wooden spoon, or a pencil.
- Brush them over with the egg yolk beaten with the milk.
- Lay the pasties on an oiled baking sheet and bake in the hot oven for 15 minutes.
- Then turn down the oven to 250 F and cook for a further 45 minutes.
I used to make these when you were a child except all I had was hamburger so I would partially cook the beef first to drain off excess grease ad then fill and bake.
ReplyDeleteI actually used left over pork roast!
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