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Beef And Horseradish Pasties

Meat.Bible's picture
Ingredients
  Raw minced beef 225 Gram
  Onion 1 , peeled, finely chopped
  Raw potato 50 Gram, peeled, finely chopped
  Carrot 1 , peeled and coarsely grated
  Ground black pepper To Taste
  Creamed horseradish 15 Milliliter (1 Spoon)
  Plain flour 200 Gram
  Salt 1 Pinch
  Margarine 50 Gram
  Lard/White fat 50 Gram
  Water 1 (To Mix)
  Beaten egg/Milk 1 (To Glaze)
  Raw minced beef 8 Ounce
  Raw potato 2 Ounce, peeled, finely chopped
  Creamed horseradish 1 Tablespoon
  Plain flour 8 Ounce
  Margarine 2 Ounce
  Lard/White fat 2 Ounce
  Salt To Taste
Directions

Mix the mince with the onion, potato, carrot, plenty of seasonings and the horseradish.
To make the pastry, sieve the flour with a pinch of salt into a bowl.
Add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Roll out two-thirds of the pastry on a floured surface and use to line four individual Yorkshire pudding tins.
Fill with the meat mixture and cover with pastry lids, dampened around the edges.
Press the edges well together and crimp.
Decorate the tops with the pastry trimmings.
Brush with egg or milk and cook in a hot oven for 15 minutes.
Reduce oven temperature to moderate and continue for 25 to 30 minutes until golden brown.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Rubbing
Ingredient: 
Horseradish

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