SERVE WITH LOVE – Your Favourite Tipple and GRAVY……..
The Perfect Candlelight supper ?
Because it can be a combined kitchen effort !
Plan for 2 Pasties each
An easy pasty that will taste just great,
ideal made in advance for lunches, snacks or suppers
2 tbsp olive oil
1 onion, chopped size to taste
1 garlic cloves, crushed to taste – optional
A Pinch of Mixed herbs -optional
250g beef mince- at least
1 biggish potato, diced small – Maris Piper or Peer
1 large carrot, diced
I small turnip diced
Handful of Swede cut small
1 tbsp (Tablespoon ) flour
500 ml beef stock ? 1 cube
salt, pepper -watch the salt – not too much
500 g Ready roll short crust pastry-
-Or make your own –Receipe to follow
1 egg, beaten
Heat the oil in a large frying pan.
Soften the onion for about 5 mins, then add garlic and herbs and fry for
another 2 mins on high temperature.
Add the mince and fry for about 10 mins until browned, (add Worcestershire sauce)
then add potato swede, carrot & turnip – fry for a couple of minutes then add
flour, stir well and pour the beef stock over, add a pinch of salt and a
generous pinch of freshly ground black pepper and stir some more.
Reduce the heat, partly cover and leave to simmer for 30 mins,
When the filling is cooked, taste and add more pepper if needed
Then leave it to cool.
Preheat the oven to 180C, line a baking tray with grease-proof paper.
Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
Separate the filling in 3-4 portions and place each portion slightly
to one side of each pastry circle,
Apply egg around the edge, then fold it in a half and seal it.
Place the pastries on the baking try and glaze them with egg.
Bake them in the oven for about 30 mins.
Cool them and enjoy warm or cold. (freeze before cooking in oven ?)
Serve with Garden Peas ?
Basic shortcrust pastry
PREP: 5 MINS – 10 MINS
Learn how to make perfect shortcrust pastry every time
with our easy recipe.
For best results, make sure the butter is cold
Qunatities can be Easily doubled / halved
225g plain flour
100g butter, diced
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp (tablespoons) water and mix to a firm dough.
Knead the dough briefly and gently on a floured surface.
Wrap in cling film and chill while preparing the filling