I’ve called this a Winter Pastie as I tend to make them in the cooler months. No reason really, just that I try to avoid the oven in Summer.
This little recipe can easily fit into the frugal basket, you won’t break the bank when you buy the ingredients. Mind you, the price of frozen sheets of pastry has been creeping up this season. You can always use leftover sheets for a traditional apple pie, a lemon tart, tomato and ricotta tartlets or 1960s-style cheese and mustard straws. (I spent that whole decade of dissent making cheese and mustard straws).
Ingredients
- 1 tablespoon light vegetable oil oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 350g beef mince
- 1 small potato, peeled, finely chopped
- 1 carrot, peeled, finely chopped
- 2 teaspoons cornflour
- 1/3 cup beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato sauce
- 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 1 egg, lightly beaten
Method
- Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stirring, for 2 to 3 minutes or until browned. Add potato and carrot. Cook for 3 minutes or until vegetables are just tender.
- Combine cornflour and 2 tablespoons (cold) stock in a small bowl. Add to pan with remaining stock, worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool.
- Preheat oven to 200°C. Cut four 12cm (diameter) rounds from each pastry sheet. Spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.
- Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden.
- Set aside to cool.
These pasties are very nice cold. I used to put them in my hubbie’s lunchbox back in the days when he trotted off to work every morning. Yes, Normie liked his pasties. He always said they were ‘traditional’ food.
Emily says
How do you make cheese and mustard straws?
Marg says
Come on, I want to see the recipe for cheese and mustard straws