Recipes For Home Made Pasties

sarah1

I wonder if anyone can help.?
I'm thinking of making some hm pasties but i don't want to go to all the trouble of making them for them to be inedible (there's confidence for you). I'm not very good at pastry so i was thinking of buying that 'jus rol' short crust frozen stuff. I've got a pack of fresh minced beef,onions,carrots,potatoes and some frozen peas. But i don't know where to start.
Do i cook all the ingredient separatley or together? and should i add gravy and herbs (but which ones)?
I've got a gas oven so i need to know what temp.and for how long?
I have also got some lamb and i thought lamb and mint sauce ones would be nice aswell

squeaky

Yep. From my trusty Be-Ro Recipe book...

6oz 175g Be-Ro short pastry (that's 6oz flour plus fats)

4oz 100g finely chopped steak (or mince)

2 medium potatoes, finely chopped

1 small onion finely chopped

2.5ml 1/2tsp salt

pinch pepper

milk or egg to glaze


Heat oven to gas mark 7 (220C 425F)

Divide pastry into four and rollout each piece 0.5cm 1/4in thick keeping a round shape.

Mix meat with potato and onion; season well.

(a few peas, bit of finely chopped carrot and a herbs of your choice would be fine here)

Divide the fillings between the rounds of pastry, damp the edges and draw up the sides so they meet in the middle.

Firmly press the edges together, Brush with egg or milk if desired.

Bake for about ten minutes then reduce heat to Gas mark 4 (180C 350F) for another forty minutes.

greenlogo

Hi Sarah,

I've not made pasties before (fab idea, btw!) but I have made wee HM pies in a similar fashion with bought puff pastry (I can make shortcrust ok, but all that dotting butter nonsense does my head in!) which I'd think'd work much the same way...

I'd just make the mince mixture up as if you were cooking normal mince (I know there's a recipie for "scotch mince" lurking on the recipie thread at least) and then just add it (cooled?) to the pastry. It'll probably need to be fairly "dry" so as not to leak all over the oven :eek:

Basically I'd brown off the mince (and an onion probs) and chop up the carrot and potato and add it to the mince with a pint of stock and cook it down slowly (adding more stock as required) until the veggies are soft and the "juice" more or less away.
Then I 'd cool it off a bit, roll out the pastry and form it up, stick it in a 220ish oven until browned and enjoy

I found this: http://beta.communities.msn.co.uk/IrishAncestralPages/recipes.msnw which seems to suggest that it'll be quite straight forward.

Mmmh. I wonder when I can have a go at making them - let us know how you get on!

sarah1

Thanks for your speedy replies . But what is be-ro ? only i'm having a blonde day!

squeaky

Be-Ro is the name of a large flour producer. They do a really useful dead simple bullet proof recipe book too.

60z flour would make around 9oz of pastry - so just use that much (ish) of whatever pastry you like

apprentice_tycoon

squeaky, is that the only cookery book you own?

I can't edit in any smilies but you know that I'm just teasing - I just hope that you never lose it....

squeaky

It's pretty much the only one I use

I have one for chilli, one for curry, which I hardly ever use because once you have the basics it's just a case of ringing the changes any way you like.

The microwave book and the Kenwood Chef books get glanced at from time to time - but mainly I have that happy facility of throwing a few things at a pot and they generally work out fine... mostly


Anyway, I have two copies and I have the website bookmarked in two different places just to make sure I'll never be without one

apprentice_tycoon

squeaky wrote:

Anyway, I have two copies and I have the website bookmarked in two different places just to make sure I'll never be without one

Belt, braces and safety pins then!

squeaky

Yep!

Forgot to say... in Cornish cornish pasties it's half and half potato and turnip.

Loadsabob

squeaky wrote:

Forgot to say... in Cornish cornish pasties it's half and half potato and turnip.

AND NO CARROT!!!!!!!!!!!!!! Personally, I won't shoot anyone who adds carrot and peas, but down here (Cornwall), they get VERY touchy about that subject!

And "turnip" is what the Cornish call swede...very confusing. So what you're after is the big orange things, not those little white things...whatever you choose to call them!!

catznine

I wonder how "oggys pasties" get away with it? This cornish pastie shop used to sell the most amazing pasties with many different fillings, curried chicken were my favourites and my dd loved the blackberry and apple ones. They did sell the original ones as well tho.

My Mum used to make curry pasties, like curry puffs but we would only eat shortcrust pastry! It was mainly to use up any leftover curry and she made a mean curry