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Cut up the beef into small pieces.
Slice up the potato and turnip or swede.
Chop onions finely
Roll out the pastry and cut into 6 inch circles using a small plate.
Layer a small amount of vegetables onto half of the circle then a layer of meat then sprinkle a little flour over the filling which will make the gravy then repeat this process and season with salt and pepper.
Brush half of the circle with beaten egg or water then fold in half to make the pasty.
Crimp the edges, brush with beaten egg and put a small slice in the top to let the seam out.
Bake in a hot oven 220° C for 20 minutes then reduce the heat to 160° C and bake for a further 40 minutes
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Proper Pasties
Submitted by Top Conker 11 June 2009
Here's my recipe for proper pasties.
Ingredients
For the pastry,1 lb. plain flour,½ lb. lard or margarine or butter. (you can use all three).,Salt,Cold water,,For the filling,¾ lb. beef,one potato,Small turnip or swede,Small onion,Salt & Pepper,Knob of butter,
Method
Rub in the fat plus a pinch of salt and work it together into a ball and stick it in the fridge.Cut up the beef into small pieces.
Slice up the potato and turnip or swede.
Chop onions finely
Roll out the pastry and cut into 6 inch circles using a small plate.
Layer a small amount of vegetables onto half of the circle then a layer of meat then sprinkle a little flour over the filling which will make the gravy then repeat this process and season with salt and pepper.
Brush half of the circle with beaten egg or water then fold in half to make the pasty.
Crimp the edges, brush with beaten egg and put a small slice in the top to let the seam out.
Bake in a hot oven 220° C for 20 minutes then reduce the heat to 160° C and bake for a further 40 minutes
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
