Recipe-Hearty Beef and Vegetable Pasties

INGREDIENTS   • 1 kg shortcrust pastry, 5 sheets   Filling • 300 grams beef mince • 3 medium potatoes, peeled and cut into tiny (pea sized) • 1 medium carrot, peeled and grated • 1 small swede, peeled and grated • 1 medium onion, very finely diced • 2 tablespoons peas • 2 teaspoons beef stock powder • 2 tablespoons water • black pepper to taste   Glaze • 1 egg, lightly beaten with • 2 tablespoons milk

Method   1. Preheat oven to 160°C for a fan forced oven or 180°C non fan forced   2. Seperate the 5 pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles, one in each sheet. *If wanting to make smaller size Pasties, use a cup to make 4 circles in each sheet.   3. Mix filling ingredients together and divide into 5 (*or 20 if making small ones)   4. Place 1/5th of the mixture along the centre of the large Pastry circle (*or 1/20th if making small Pasties) then moisten edges with water and bring together, crimping to seal (with fingers or a fork)   5. Repeat with remaining circles   6. Place on a baking tray and brush with the glaze, cut a couple small slits at the top of the pastry to allow steam to escape   7. Cook in preheated oven for approx 35 – 40 mins or until golden. Serve with your favourite sauce   facebook back