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Potato Pasty

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  Lean beef 4 Ounce
  Chopped onion 1 Ounce
  Diced potato 4 Ounce
  Gravy/Stock 1 Teaspoon (Leveled)
  Short crust pastry 1 (Using 8 Ounce Flour)
  Salt To Taste
  Pepper To Taste

Dice the meat and mix with the onion and potato.
Season well, moisten with 2-3 tablesp of gravy or stock.
Roll out the pastry 1/4 in thick, keeping it as round as possible.
Place the mixture on one half of the pastry round and wet the edges.
Then fold over the other half, forming a semicircle, press and crimp the edges.
Bake in a hot oven (425° F., Gas 7) and reduce after 10 min to moderate (350° F., Gas 4).
Bake for about 45 min., testing with a skewer to see if the filling is cooked.
If preferred, after rolling out the pastry, it can be cut into rounds about the size of a saucer and individual pasties made.

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