Scotch Beef Pasties
300g minced Scotch Beef
400g finely diced vegetables (e.g. carrots, turnip, leek, potato)
1 tsp chopped thyme or 1/2 tsp dried thyme
Salt and pepper
750g ready made short crust pastry
1 medium egg, beaten with a pinch of salt
- Mix together the vegetables, minced beef, thyme and season with some salt and plenty of pepper. Set aside.
- Preheat the oven to 180°C. Line a baking sheet with baking parchment. On a separate sheet of baking parchment, lightly dusted with flour, roll out a quarter of the pastry large enough to cut out a 26cm circle of pastry. A dinner plate or fairly large saucepan lid is about that size and is easy to cut around.
- Spoon about a quarter of the filling mixture onto one side of the pastry round, in a D shape, leaving a 3 to 4 centimetre border on the curved side to seal and pleat the pastry’s edge.
- Brush some of the egg wash halfway around the circle on the meat side, then carefully, using the paper to help you, fold the pastry over to enclose the filling and press lightly to seal a flat seam.
- Then working from the top of the pastry seam, fold and pleat as you go around the curve making a neat thick edge. Slide the pasty onto the lined baking sheet and then repeat to make the other three pasties.
- Brush the pasties all over with the egg wash, pierce two slits in the top of the pasties to allow team to escape and prevent the pastry from splitting. Bake in the oven for about 40 minutes until golden brown.
- Allow to cool for at least 10 minutes before eating.
Serve warm with chutney and mustard.