Pasties

Ingredients

• 1 kg shortcrust pastry, 5 sheets

Filling

• 300 g ground beef
• 3 medium potatoes, peeled and cut into tiny (pea sized)
• 1 medium carrot, peeled and grated
• 1 small swede, peeled and grated
• 1 medium onion, very finely diced
• 2 tablespoons peas
• 2 teaspoons beef stock powder
• 2 tablespoons water
• black pepper, lots of black pepper

Glaze

• 1 egg, lightly beaten with
• 2 tablespoons milk

Directions

1. 1

   Preheat oven to 160c for a fan forced oven or 180c for fan forced.

2. 2

   Seperate sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.

3. 3

   Mix filling ingredients together and divide into 5.

4. 4

   Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.

5. 5

   Repeat with remaining 4 circles of pastry.

6. 6

   Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.

7. 7

   Cook in preheated oven for 45 minutes or until golden.