Finger Food
Pasties
Nearly every region of the world has its own form of pastry-wrapped meat and vegetables. We have empanadas, calzones, samosas - even old school Aussie sausage rolls! The pasty is England’s contribution. Chopped meat and hearty root vegetables are contained in a semi-circle of crisp pastry.
INGREADIENT
- 3 potatoes medium
- 1 carrot large
- 1 turnip large
- 1 onion small
- 350 g lean beef mince
- 1/2 cup frozen peas and corn
- 1 tbs Worcestershire sauce
- 2 tbs parsley chopped
- 1/2 tsp salt
- 2 tbs McCormick Season All Peppered Seasoning
- 6 sheets puff pastry frozen
- 1 egg lightly beaten
- 3 tsp sesame seeds *to decorate
Direction
- Preheat oven to 200C.
- Peel vegetables and process in food processor.
- In a bowl combine, mince, vegetables, peas, corn, Worcestershire sauce, parsley and seasonings. Mix thoroughly.
- Cut pastry into 15 cm rounds.
- Place some mixture in the centre of each round and brush the edge of the pastry with a little beaten egg.
- Lift the two sides of the circle together on top of the vegetables and pinch together to make a frill.
- Place on baking sheet and brush top with beaten egg and sprinkle with seeds.
- Bake in preheated oven for approximately 30 minutes or until golden brown
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