Category: Meats - Beef

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 305

  Comments: Taken from English Cookbook

  Prep Time:

  Total Time:

  Serves:

Pastry:
4 cups flour
pinch of salt
3/4-1 cup fat
water to mix

Filling:
1 lb. rump steak
2 medium sized potatoes
2 medium sized onions
1 small or 1/2 medium sized swede (optional)
2 Tbsp. stock or water
seasoning

Glaze:
1 egg (optional)

1. Sieve the flour and salt and rub in the fat. Choose the smaller amount if carrying the pasties on a picnic for this ensures the pastry is not too short and fragile. Bind to a rolling consistency with the water.

2. Cut the meat, peeled potatoes, onions and swede into neat small pieces. If omitting the swede, add a little more potato an onion to give the same amount of filling. Mix with the stock or water and season.

3. Roll out the pastry, cut round 4 teaplates. Put the filling in the centre of each round. Damp the edges of the pastry with water, bring up to form a pasty shape. Flute the edges with your fingers. Lift on to a baking tray.

4. If wishing to give the pastry a good shine blend a beaten egg with about 2 teaspoons water and brush the pasties with this glaze.

5. Bake for approximately 15 to 20 minutes in the centre of a hot oven, 425 deg to 450 deg.

6. Serve hot with vegetables with a gravy sauce or cold with salad.

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