Beef And Horseradish Pasties Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Metric | ||
| 225 g raw minced beef | ||
| 1 onion, peeled and finely chopped | ||
| 50 g raw potato, peeled and finely chopped | ||
| 1 carrot, peeled and coarsely grated | ||
| Ground black pepper | 1 To taste | |
| 1 x 15 ml spoon creamed horseradish | ||
| Plain flour | 200 Gram (Pastry:) | |
| Salt | 1 Pinch (Pastry:) | |
| Margarine | 50 Gram (Pastry:) | |
| 50g lard or white fat | ||
| Water to mix | ||
| Beaten egg or milk to glaze | ||
| Imperial | ||
| 8 oz raw minced beef | ||
| 1 onion, peeled and finely chopped | ||
| 2 oz raw potato, peeled and finely chopped | ||
| 1 carrot, peeled and coarsely grated | ||
| Ground black pepper | 1 To taste (Pastry:) | |
| Horseradish | 1 Tablespoon, creamed (Pastry:) | |
| Plain flour | 8 Ounce (Pastry:) | |
| Margarine | 2 Ounce (Pastry:) | |
| 2 oz lard or white fat | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Mix the mince with the onion, potato, carrot, plenty of seasonings and the horseradish.
To make the pastry, sieve the flour with a pinch of salt into a bowl.
Add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Roll out two-thirds of the pastry on a floured surface and use to line four individual Yorkshire pudding tins.
Fill with the meat mixture and cover with pastry lids, dampened around the edges.
Press the edges well together and crimp.
Decorate the tops with the pastry trimmings.
Brush with egg or milk and cook in a hot oven for 15 minutes.
Reduce oven temperature to moderate and continue for 25 to 30 minutes until golden brown.
Serve hot.
To make the pastry, sieve the flour with a pinch of salt into a bowl.
Add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Roll out two-thirds of the pastry on a floured surface and use to line four individual Yorkshire pudding tins.
Fill with the meat mixture and cover with pastry lids, dampened around the edges.
Press the edges well together and crimp.
Decorate the tops with the pastry trimmings.
Brush with egg or milk and cook in a hot oven for 15 minutes.
Reduce oven temperature to moderate and continue for 25 to 30 minutes until golden brown.
Serve hot.
Chef
