pork
serves 4
375g / 13oz plain flour ( all purpose )
20g / 3/4oz yeast
150ml / 1/4 pint lukewarm milk
100g / 4oz butter
2 eggs
salt
225g / 8oz rashers of streaky bacon, derined
2 onions
60ml / 4 tbsp soured cream
30ml / 2 tbsp fresh parsley, chopped
Sift the flour into a mixing bowl, crumble the yeast into the
centre and mix with a little of the flour and lukewarm milk. Leave
to stand for 20 minutes.
Dot 80g / 2oz of the butter around the edges of the bowl and beat 1 of the
eggs, the remaining milk and a pinch of salt with the flour and yeast mixture
in the bowl until light and airy.
Cover the bowl and leave and rise for one hour.
Dice the bacon and onions.
Melt the remaining butter in a frying pan. Add and fry the onion until
golden brown, add the bacon and fry until translucent. Stir in the
soured cream, remove the pan from the heat and stir in the
parsley.
Roll out the pastry to a thickness of
13/4cm / 3/4 inch and cut into
16 rounds of 8cm / 33/4 inch in diameter. Cover
the rounds with the filling, leaving a clear edge around the outside. Beat
the remaining egg. Brush the edges of the rounds with the beaten egg
and fold together and press down the edges firmly.
Place the pasties on a greased baking tray, cover and leave to rise for 20
minutes.
Bake in a pre-heated oven at 1800C / 3500F / Gas mark 4 for 25 minutes until golden and serve hot.