This was my nana Clarke’s recipe and we love them.
500g minced Beef
1 medium brown onion, finely chopped
1 large carrot, diced
2 medium potatoes, diced
1 medium swede, diced
1 large parsnip, diced
½ cup peas
1 tsp chives
100ml beef stock
Salt & pepper
6 x puff pastry sheets (square)
1 egg, beaten
To make the mixture combine all ingredients into a large mixing bowl, lightly mix and set aside.
Place the mixture in the middle of the pastry sheet (9cm wide, 19cm long and 3cm high. Brush one of the long side with egg mixture, bring the sides up and meet in the middle and roll to one side. Fold and stick the ends just like wrapping a present.
Lightly brush the pastie with the beaten egg then push your fork into the pasty a couple of times to let the steam escape.
Bake on a rack with a tray underneath, at 180C for 35 minutes or until golden brown.
*If using a 12cm dough press: cut using the bottom of the dough press, firmly push in to the pastry.
Place the pastry on top of the dough press and add mixture.
Brush the edge very lightly with the beaten egg. Bring both handles of the dough press together for 5 seconds to seal the edges.
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