Finger Foods/Snacks
Meat and Vegetable Pasties
21
Oct
Oct
When she was alive my grand mother made the most delicious pasties which were an absolute favourite of mine and this is my take on them. (Sorry Nana I very rarely make my own pastry, frozen sheets are my go to)
Make them in the classic half moon shape, Cornish shape pleated down the middle, sausage roll shape large or mini for finger food or make a large family size one out of a single sheet of pastry in a log shape.
Old Fashioned Pasties
Old fashioned beef and vegetable pastries that are very versatile. Use them for lunch, dinner, snacks or finger food.
Ingredients
- 4 Sheets Pastry, Puff or Shortcrust
- 500 gm Beef mince
- 1/2 Small onion grated
- 1 Carrot grated
- 1 Parsnip grated
- 1/2 Swede grated
- 1 Potato grated
- 1/3 cup Plain flour
- 1 tsp Worcestershire sauce
- 1 Tbsp Tomato sauce
- Pinch Salt
- Pinch White pepper
Instructions
- Preheat oven 190 C
- Remove pastry from the freezer.
- Combine all filling ingredients well.
- To make in sausage roll shape cut the pastry sheets in half and divide mixture into 8 shaping into logs and rolling up into pastry, cutting each log into 6 for finger food size.
- Brush with egg wash or water.
- Bake in oven 30-35 minutes or until pastry is golden.
Notes
To make into half moon shape, cut pastry into circles and place filling mixture on one half and fold remaining pastry over joining together by pressing with a fork.
To make Cornish shape cut pastry in circles placing filling in the centre and bring the pastry up and around pleating the edges together.
To make a family pasty place filling down the centre and fold pastry onto each other cooking for 40-50 minutes or until browned.
Pasties freeze well.
A great alternative to sausage rolls.
