Raw Filling Recipe
Ingredients
1 10ounce flank steak
1 small onion
2 medium potatoes
1 carrot
Salt and pepper
Butter
2 tablespoons melted butter
1/2 cup water
Directions
Chop meat and vegetables into very small pieces, or use the 1/8 or 1/9 cutting disc on the Bosch meat mincer.
Mix thoroughly, and salt and pepper to taste.
After placing filling on pasty dough, place a dab of butter on top of the vegetablemeat mixture before folding over the pastry.
Baking: Cut a 1 inch slit in the top of each pasty.
Bake in a 375° F.
Oven for 40 minutes.
Combine the 2 tablespoons melted butter with the 1/2 cup water, and divide among the pasties being baked, pouring the butterwater mixture through the slit on top.
Bake an additional 10 minutes.
Mix thoroughly, and salt and pepper to taste.
After placing filling on pasty dough, place a dab of butter on top of the vegetablemeat mixture before folding over the pastry.
Baking: Cut a 1 inch slit in the top of each pasty.
Bake in a 375° F.
Oven for 40 minutes.
Combine the 2 tablespoons melted butter with the 1/2 cup water, and divide among the pasties being baked, pouring the butterwater mixture through the slit on top.
Bake an additional 10 minutes.
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