Pasties Recipe
Ingredients
| Standard pastry | ||
| Stewing beef | 1/2 pound | |
| 2 coarsely grated potatoes | ||
| 1 small turnip, coarsely grated | ||
| Onion | 1 , finely chopped | |
| Black pepper salt | 1 To taste | |
| Unsalted butter | 1 Tablespoon | |
| 1 egg, lightly beaten | ||
Directions
GETTING STARTED
1. Preheat the oven to 425 °F.
MAKING
2. Get rid of the excess fat from beef and slice it paper thin with a sharp knife.
3. Combine the meat with vegetables.
4. Roll out the pastry in ¼ inch width over a lightly floured board and cut it into 4 circles using a large saucer.
5. Heap the filing in the center of each pastry circle.
6. Sprinkle salt and pepper over it for seasoning and top it with a piece of butter.
7. Moisten the edges of pastry with cold water and fold the 2 edges carefully and join them over the top of filling.
8. Shape the pastry in curved and neatly fluted form by twisting it together.
9. Create small vent on the side of pastry by allowing the air to escape.
10. Brush beaten eggs over the pastries before arranging them on greased baking sheet.
11. Bake for about 10 minutes at 425 °F and bake for another half an hour by reducing the heat to 350 °F.
SERVING
12. Serve as required.
1. Preheat the oven to 425 °F.
MAKING
2. Get rid of the excess fat from beef and slice it paper thin with a sharp knife.
3. Combine the meat with vegetables.
4. Roll out the pastry in ¼ inch width over a lightly floured board and cut it into 4 circles using a large saucer.
5. Heap the filing in the center of each pastry circle.
6. Sprinkle salt and pepper over it for seasoning and top it with a piece of butter.
7. Moisten the edges of pastry with cold water and fold the 2 edges carefully and join them over the top of filling.
8. Shape the pastry in curved and neatly fluted form by twisting it together.
9. Create small vent on the side of pastry by allowing the air to escape.
10. Brush beaten eggs over the pastries before arranging them on greased baking sheet.
11. Bake for about 10 minutes at 425 °F and bake for another half an hour by reducing the heat to 350 °F.
SERVING
12. Serve as required.
Chef
