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British Pasties

Ingredients

  • 1 lb  ground chuck, cooked and drained of grease.
  • 6 strips cooked bacon cut into small pieces
  • 3 tbs unsalted butter
  • 1 medium onion chopped
  • 1/4 cup flour
  • 2/3 cup milk

This is  the British version of the Latin Empanada which is very popular and London Pubs.This version uses frozen puff pastry. Serves 6.

Directions:

  • Melt butter in a medium saucepan.add the bacon pieces and onion and cook until the onion is soft.
  • Remove from the heat and stir in the flour, and slowly pour in the milk.
  • Return to the heat and bring to a boil, constantly stirring.
  • Cook the chuck sauteing until brown.
  • Add the chuck to to the flour mixture and stir until heated through.
  • Remove from heat and cool.
  • On a lightly floured surface roll out the pastry sheets about 1/8 inch in thickness.
  • Using a  3-4 inch pastry cutter cut out about 20 circles from the pastry.
  • Gather up any scraps and re- roll them and make a few more circles.
  • Half of the circles will be used for the top,the other half of them for the bottom.
  • Transfer half of the circles to a lightly floured surface and put about 1 tbs of the stuffing on top of each., leaving about 1/4 inch of clearance around the edge for sealing.
  • With the egg wash using a pastry brush use the edges of the pastry. Place to top circle on and seal with the thine of a fork. Cut a few slits in the top of each pastie.
  • Brush the top of each pastry with egg wash,place pasties on a  well greased baking sheet and bake in a 425 degree preheated oven for about 30 minutes,or until golden brown.

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