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Old Fashioned Pasties

Old fashioned beef and vegetable pastries that are very versatile. Use them for lunch, dinner, snacks or finger food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Finger food, Pastries
Ingredients Method Notes

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

Method
 

  1. Preheat oven 190 C
  2. Remove pastry from the freezer.
  3. Combine all filling ingredients well.
  4. 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.
  5. Brush with egg wash or water.
  6. 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.