 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Great to eat hot or cold. Ingredients:
2 1/4 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1/2 cup butter, diced |
1/2 cup water |
1 1/4 lbs rump roast, cubed |
1 onion, chopped |
2 potatoes, peeled and diced |
2 small carrots |
salt and pepper |
2 tablespoons milk |
Directions:
1. In a small saucepan, cover diced carrots with water.
2. Bring water to a boil and cook for approximately 10 minutes until tender.
3. Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
4. Mix in water.
5. Roll dough out on a floured board until about 1/4 inch thick.
6. Cut out six circles, each about 5 inches round.
7. Mix meat and vegetables together, and salt and pepper to taste.
8. Cover half of each pasty base with the filling.
9. Moisten pastry edges, fold pastry over the filling.
10. Press edges together with a fork.
11. Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
12. Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.
|
|