Sunday 28 April - Portable Pasties

Bob is working away this week, so needed something to take on his long drive and to eat on arrival
 -  so pasties seemed to fit the bill perfectly.

I used beef skirt, which I chopped up into fairly small pieces.

 

 

This was mixed with cubed onions, potatoes and swede and lots and lots of black pepper.

 



For pastry I used standard shortcrust made with half lard and half butter. This was rolled out and generously filled with the meat and vegetables.

 



 





The pastry was then sealed and crimped, and glazed for the oven.

 

 

 

 

Finally these were baked - in a hot oven for 10 minutes, and then turned down low for around an hour to gently cook the filling.