MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St Edmund's Pasty
Categories: Pastry, Beef, Vegetables, Potatoes
Yield: 6 servings
2 tb Olive oil
1 lg Onion; rough chopped
2 cl Garlic; crushed
4 Thyme sprigs
250 g Beef mince
1 md Potato; diced
1 lg Carrot; diced
1 tb Flour
500 ml Beef stock
Salt & pepper
Parsley; chopped
1/2 c Peas; thawed
500 g Short crust pastry; ready
- roll
1 lg Egg; beaten
Mix meat, vegetables and salt in large bowl; moisten
with beef stock and divide into 6-8 portions; set aside.
Divide pastry into 6 (large) or 8 (medium) equal pieces;
roll each into a large circle, about 1/4" thick.
On one half of each circle, place equal amount of
meat-veg mixture.
Carefully lift and fold pastry over filling (half
circle); moisten edges of pastry with water & pastry
brush; use a fork to crimp the edges to prevent liquid
(added later) from oozing out. If there is a thin edge
of crust, fold it over on itself to make a nice crust.
Transfer each pasty to a large baking sheet.
With a paring knife, poke a hole straight into JUST the
top crust, shaped like an X, each leg should be about a
half-inch long, then fold the little corners back (like
a flower).
Melt butter and water in the microwave; pour equal
amounts into each pasty (through the little flower-hole
you've created in the previous step).
More butter-water can be added about half-way through
the baking, if you didn't use it all at this point.
Brush tops of pasties with the milk.
Pop it all into the oven; bake for one hour; tops should
be GOLDEN BROWN (you won't be able to let them in there
much longer anyway--as the aroma is BEYOND this world!).
Serve with gravy made from the stock & a bit of milk;
add your favorite herbs (thyme & tarragon are our
favorites); just heat the soup & milk, sprinkle in the
herbs & spoon over the pasty or into the little hole.
ALSO -- you might want to let these "rest" for a few
minutes before eating---the insides will be VERY hot!
RECIPE FROM:
https://stedmundsbutchers.co.uk
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