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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Moorland pasties Ingredients:
8 ounces shortcrust pastry |
4 ounces beef |
1 onion |
2 potatoes |
3 tablespoons mixed vegetables |
salt |
pepper |
mixed herbs |
1 dash worcestershire sauce |
1 tablespoon gravy |
little milk |
Directions:
1. Heat the oven to 400F/200C/Gas Mark 6-7. Roll the pastry out to approximately 1/4 in (1/2cm) thick and cut out 4 rounds using a large saucer or tea plate.
2. Chop or mince the beef and put into a bowl. Chop finely or mince the onion and add to the beef. Dice the potatoes, chop the vegetables (not too small), and stir into the beef mixture. Season well, adding herbs, pickles and sauces to taste, adding a little gravy if necessary to bind the mixture together.
3. Divide the filling between the pastry rounds, brush the edges with milk and bring the pastry edges together to form pasties. Press tightly to seal and flute the edges. Put onto a baking sheet, brush with milk and prick steam holes on each side. Bake for 20 minutes, until the pastry is lightly browned, reducing the oven heat after 10 minutes to 350F/180C/Gas Mark 4-5 if the pastry seems to be getting too brown (you must allow time to cook the filling thoroughly, not just warm it through).
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