Spiced Meat Pasties
|All purpose flour||300 Gram (2 Cups)|
|Cornstarch||30 Gram (1/4 Cup)|
|Butter||150 Gram (1/2 Cup Plus 3 Tablespoons)|
|Ice water||75 Milliliter (5 Tablespoons)|
|Onion||1 , peeled|
|Butter||30 Gram (2 Tablespoons)|
|All purpose flour||20 Gram (3 Tablespoons)|
|Beef bouillon||125 Milliliter (1/2 Cup)|
|Whipping cream||100 Milliliter (1/3 Cup)|
|Black pepper||1 Pinch|
|Curry powder||1 Pinch|
|Ground ginger||1 Pinch|
|Cayenne pepper||1 Pinch|
|Roast pork||150 Gram, diced (3/4 Cup, Cold)|
|Chopped mushrooms||100 Gram (1 1/2 Cups)|
|Chopped parsley||1 Tablespoon, chopped|
|Egg yolk||1 , beaten|
To make pastry, sift flour, cornstarch and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, finely chop onion; place in a skillet with butter.
Cook onions over medium heat until light golden.
Stir in flour.
Cook a few minutes; mix in beef bouillon and cream.
Bring to a boil, stirring constantly.
Cook 1 minute; reduce heat.
Add salt, pepper, sugar, curry powder, ground ginger and cayenne pepper.
Stir pork, mushrooms and parsley into onion mixture.
Cook a few minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick and cut out circles 4 inches (10 cm) across.
Place a little filling in the center of each circle.
Brush edges with water and fold over.
Using the prongs of a fork, press edges together.
Brush pasties with egg yolk.
Bake 25 to 30 minutes or until golden.