Recently, I made some beef pasties that my family and friends enjoyed so much...I decided to post the recipe. I don't measure anything but I've tried to provide a general recipe that you can adapt to suit your needs.
As the name suggests, these little delicacies originated in Cornish villages (west coast of England.) I learned to make them in school, so long ago I can barely remember. As with many dishes from the United Kingdom in post war conditions, pasties were a way to stretch the coffers using left-over meat/veggies; usually from a roast dinner. I remember my teacher telling us that sometimes, the wife of a miner would bake a large pastie with a "partition" in the middle...meat at one end, and fruit in the other therefore providing a meal in one. How that was done is beyond my ability, but here goes with a rough recipe/method.
Pastry:
1 cup of all purpose flour
1/2 cup Crisco (Or buy ready made astry from the store!)
1/4 teaspoon salt
Cold water
Using a fork, combine all ingredients in a bowl. Add enough cold water to make a pliable dough by adding one tablespoon at a time to reach a consistency suitable to roll out. Set aside.
Filling:
1 cup of cooked beef (or lamb) finely chopped
1/2 cup chopped raw potatoes, finely chopped
1/4 cup chopped onion, finely chopped
Salt/pepper to taste
3/4 cup thick gravy - make your own or use a packet
Mix ingredients together and set aside.
Method:
Roll out pastry to (about the thickness of a quarter) and cut into rounds. Depending on the size, use a saucer or small plate as a guide. Wet the edges and place a portion of the filling in the center of the ring. Pull the sides up to make a "purse shape" by bringing the dampened edges together. Pinch the lower sides first so the gravy doesn't run out...and then pinch all the way up the sides until you have the shape in the photograph. Place the pasties on a baking sheet (recommend using foil because the gravy might run out and make a mess) brush with a little egg.
Bake at 400 degrees for about 30/40 minutes until golden brown (depending on the size of the pastie.)
Note: After removing from the oven, pierce the top with a fork or skewer to allow the steam to escape otherwise the pastry will get soggy. Serve with mashed potatoes/veggies and gravy.
