Beef And Vegetable Pasties Recipe 455

Steps:

• Step 1 Heat oil in a large saucepan over high heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add potato, carrot, thyme, relish and worcestershire sauce. Stir to coat. Step 2 Add stock. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until vegetables are tender and liquid has almost evaporated. Stir in pea mixture. Remove from heat. Set aside for 30 minutes to cool. Step 3 Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 12cm cutter, cut 4 rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges together to seal and form frills. Step 4 Place pasties on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 30 to 35 minutes or until golden. Note: To freeze pasties, place in a single layer in an airtight container. Freeze for up to 3 months. Defrost in fridge the night before serving.

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

Steps:

• For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
• For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.