Potato Pasty Recipe
Ingredients
| Lean beef | 4 Ounce | |
| Chopped onion | 1 Ounce | |
| 4 oz. raw diced potato | ||
| A little gravy or stock | ||
| Short crust pastry, using 8 oz. flour, etc. | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dice the meat and mix with the onion and potato.
Season well, moisten with 2-3 tablesp of gravy or stock.
Roll out the pastry 1/4 in thick, keeping it as round as possible.
Place the mixture on one half of the pastry round and wet the edges.
Then fold over the other half, forming a semicircle, press and crimp the edges.
Bake in a hot oven (425° F., Gas 7) and reduce after 10 min to moderate (350° F., Gas 4).
Bake for about 45 min., testing with a skewer to see if the filling is cooked.
If preferred, after rolling out the pastry, it can be cut into rounds about the size of a saucer and individual pasties made.
Season well, moisten with 2-3 tablesp of gravy or stock.
Roll out the pastry 1/4 in thick, keeping it as round as possible.
Place the mixture on one half of the pastry round and wet the edges.
Then fold over the other half, forming a semicircle, press and crimp the edges.
Bake in a hot oven (425° F., Gas 7) and reduce after 10 min to moderate (350° F., Gas 4).
Bake for about 45 min., testing with a skewer to see if the filling is cooked.
If preferred, after rolling out the pastry, it can be cut into rounds about the size of a saucer and individual pasties made.
Chef
