Beef and Mushroom Pasties.

 

Beef and Mushroom Pasties.

Versatile beef pasties, delicious served hot at home or cold on a picnic.

   For the beef filling.

In a large wok, with a tablespoon of vegetable oil, brown

-1kg mince beef, with

-1tsp sea salt.

Drain well through a sieve. 

Leave aside.

Put the wok back on the heat, fry 

-1 large chopped onion, with

-3 cloves garlic.

Cook, stirring until the onions have softened, add

-200g sliced chestnut mushrooms,

-mince beef, add

-1tsp black pepper,

-2tbsp soy sauce,

-1tsp cornflour,

-2tbsp chopped parsley.

Leave to simmer for about 10 minutes or until the liquid has reduced. You need the mince quite dry. 

Taste and adjust the seasoning.

Leave to cool. 

Divide into 10 equal portions.

   For the pastry.

In a large bowl, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g suet.

Rub the fats into the flour until breadcrumbs form, add

-350ml cold water.

Bring to a rough dough with your hand,if it's too dry add a couple more tablespoonfuls of cold water.

Don't knead. 

Place in the fridge to chill for 20 minutes.

Oven 220c fan forced.

    When the pastry is ready.

Divide into 10 equal portions.

Roll out to 16cm round discs.

Spoon on the beef mixture.

Brush the edges with milk.

Crimp the edges with a folk.

Put on the prepared trays (2 large baking trays lined with baking paper)

Brush with milk.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 5-10 minutes.

Cool on rack.