Wednesday, August 10, 2011

English Pepper Pasties Recipe

Actually we believe this to be a misnomer, since these pasties are more Welsh than English. Serves 6.
2 (10 oz.) packages pie crust mix
1/2 cup minced onion
1 lb. lean boneless round or sirloin steak, cut into 1/4” cubes
1-1/2 cups finely diced potatoes
3 T. parsley flakes
3/4 t. salt
1/2 t. black pepper
2 T. margarine
1 egg white
1 T. water

Prepare pie crust according to package directions. Cover and chill.

Combine steak, potatoes, onions, parsley, salt and black pepper. Divide pastry into 7 parts. Roll 6 of the parts into 7-inch rounds. Roll remaining part into 3x6-inch rectangle; cut into six strips, each 1/2-inch wide. Reserve.

Place about 1/2 cup of meat mixture in center of each round. Dot each with 1 teaspoon of margarine. Moisten edges of dough, fold dough over filling and press edges together to form a ridge across the top. Twist reserved pastry strips to cover length of edge on each pastry; press firmly. Cut slits on each side of pastries. Brush with egg white beaten with water. Bake in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Serve hot or cold.

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