beef
serves 4
175g / 6oz extra lean minced ( ground ) beef
1 onion chopped finely
1 garlic clove, crushed
1 small carrot, chopped very finely
125g / 4oz potato, chopped very finely, or coarsely grated
1/2 tsp dried mixed herbs, or thyme, tarragon,
sage, or oregano
salt & pepper
Shortcrust Pastry ( Pie dough )
250g / 8oz plain ( all purpose ) flour
Good pinch of salt
60g / 2oz butter or margarine
60g / 2oz lard, or white vegetable fat ( shortening )
About 4 tbsp cold water
Beaten egg or milk to glaze
To make the pastry ( pie dough ), sift the flour & salt into
a bowl, rub the butter
or margarine, and lard or white fat ( shortening ) until the mixture
resembles
fine crumbs, then add sufficient water to mix to a pliable dough.
Knead lightly. Wrap in foil or clingfilm ( plastic wrap ) and chill for 30
minutes
Combine the meat, onion, garlic, carrot, potato, herbs &
seasoning.
Divide into 4 portions
Roll out the pastry ( pie dough ) and, using a saucer or plate,
cut into
4 x 18-20cm / 7-8 inch rounds
Place a portion of the meat mixture in the centre of each round
Dampen the edges of the pastry ( pie dough ) and bring together
at the top
Press the edges together and crimp
Put the pasties on a greased baking sheet ( cookie sheet ) and
glaze with
beaten egg or milk. Bake in a pre-heated oven at 2200C /
4250F / gas mark 7
for about 30 minutes until golden.
Serve hot or cold