Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Meat
No of Portions: 2
Change no of portions required to :
Ingredients & Prep
250 g strong white bread flour
110 ml cold water
65 g shredded beef suet
25 g butter
2 tsp onion granules
1/2 tsp salt
1 egg beaten
175 g beef sliced into thin strips 3 cm long
125 g waxy potatoes cut into small cubes
100 g swede cut into small cubes
90 g onions chopped
25 g butter melted
1/2 beef stock cube
1/2 tsp freshly ground black pepper
Place the flour, salt, butter & suet into a food processor, blitz to a crumb consistency, to break up the suet.
Tip pastry crumb into a bowl then add the water & mix into a pastry dough then form into a ball, allow to rest for 30 mins in the fridge.
Cut & divide to the number of pasties required then form them into a ball with a rolling pin roll out in to circles 20 cm round on a floured worktop .
Pre-heat oven to 160'c
Make the filling, first crumble the beef stock cube into powder & mixing it with the melted butter, then add the rest of the ingredients into a bowl, add the butter stock in & mix all together.
Divide the filling mixture to the number of pastry circles, place in the middle then with the beaten egg brush all around the edge, then fold over circle in half to form a half circle, press the edges together & crimp to form the classic pasty shape.
Place pasties on a floured baking sheet & brush beaten egg wash on with a pastry brush, bake for 45 mins or until golden brown.
Suggestion & Tips
Best eaten warm from the oven.