Pasty Recipe

For the pastry:
225g (8oz) Plain flour
50g (2oz) Butter (diced)
50g (2oz) Lard (diced)
Chilled water
For The Filling(s):
450g (1lb) Minced Beef
Dash of oil
Oxo cube
Dash of Lea & Perrins
450g (1lb) Jar of Mixed Vegetables (drained)
1 Egg (beaten)

Chop the onion and fry with a little oil in a large frying pan. Add the minced beef and fry until brown. Add the Oxo cube, Lea & Perrins and vegetables. Cover and cook for about 20 minutes. Remove from the heat and drain though a sieve and leave to cool.
While that’s cooling, make the pastry. Rub the fat into the flour until it resembles breadcrumbs. Add a little water to the mixture and stir until the mixture starts to stick together in large lumps. Collect the dough mixture to form a ball and knead for a minute on a floured surface. Wrap the dough in cling film and place in fridge for 30 minutes.
Remove the dough/pastry from the fridge and cut into eight pieces. Roll each piece, on a floured surface, until it is the size and shape of you hand (extended, not clenched!). Take a handful of the mince mixture and place in the centre of the rolled pastry. Taking one end of the pastry, fold it over the to the other end and press the edges down firmly with your fingertips. Cut off any excess pastry and put to one side. Repeat the process with the remaining seven pieces of pastry. You should have sufficient cut-offs to make a ‘bonus pasty’. Brush the pasties with the beaten egg and bake in the oven at 180°C (350°F) for about half an hour – or until the pastry turns golden in colour.

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