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Harvest Pasties

Western.Chefs's picture
Ingredients
  Oil 2 Tablespoon
  Peeled and diced carrot 4 Ounce
  Celery 4 Ounce, trimmed and diced
  Diced leek 4 Ounce
  Yeast extract 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Canned baked beans 7 3⁄4 Ounce (1 Can)
  Salt To Taste
  Freshly ground black pepper To Taste
  Shortcrust pastry 8 Ounce (Made With 8 Ounce Plain Flour And 4 Ounce Fat)
  Egg 1 , beaten
Directions

Heat the oil in a pan and fry the vegetables gently until soft - about 10 minutes. Stir in the yeast extract, Worcestershire sauce, baked beans and seasoning to taste. Cool.
Roll out the dough on a floured surface and cut out four rounds, each 16 cm (65 inches) in diameter. Divide the vegetable mixture between the four rounds. Brush the edges with egg and bring the sides to the centre. Press together with the fingertips to seal. Place on a baking sheet. Using scissors, snip the pastry edge in diagonal cuts, about 1 cm (i inch) inwards. Glaze with beaten egg and bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 20 minutes. Glaze again with egg and return to the oven for a further 10 to 15 minutes baking. Wrap each pastry in foil for carrying to the picnic.

Recipe Summary

Method: 
Baked

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