Pasties

My sister in Melbourne had a Facebook update at the start of the week, saying she had made the Pasties that are on the free Coles handout this week.  It is a Curtis Stone recipe and it looks as yummy as he does!!  Can I say that??  Oh well, I just did!

You just can’t get pasties anymore, and the thought of eating one was bringing  back lots of childhood memories.  So I made sure I picked up the recipe when I was at the shops, and set about Thermo-mixing it up!  I was missing a few of his ingredients, had to change the cooking times and method, and Bingo! Bango! a new recipe is born.  It was a hit with the kids and the hubby, so this one is on the winners list.

Ingredients

1 batch of EDC Short crust pastry

350-400g Mince beef

1 small onion

2 garlic cloves

1 medium carrot peeled and cut into 1cm cubes

1 small potato, peeled and cut in 1cm cubes

1 medium tomato cut into small pieces

1/4 cup parsley

1/4 cup frozen peas

1/4 cup frozen corn

1 tbsp tomato paste

1 tbsp parmesan cheese

30ml oil

Method:

1. Preheat oven at 200 degrees
2. Place Onion, garlic and pasley into the TMX bowl and chop on Speed 9 for 3 seconds
3. Scrape down and add oil, cooking for 3 mins at 100degrees on Speed 1
4. Add Mince and cook on Reverse Soft Speed for 7 minutes
5. Add carrot, potato, tomato and tomato paste, the cook on Reverse Soft Speed for 3 minutes
6. Check for seasoning, add salt & pepper if needed 
7. Roll out you EDC Short crust pastry and cut into rounds.
8. Place a couple of spoonfuls of the meat mix onto the centre of the round, then fold up edges to meet in the middle and crimp the edges to seal.
9. Place on baking paper, brush with an egg wash and sprinkle parmesan cheese
10. Bake in oven for 20 minutes
11. Serve wih your favorie sauce – tomato of course!

Hints & Tips

• The original Curtis Stone recipe said to drain off the cooking liquid, but I found that I didn’t really have any excess liquid, so it wasnt a problem for me.  If you have too much liquid, just tip it off after step 4
• You can replace these vegies wih anything in the fridge – parsnip, pumpkin or turnips.
• I used a saucer to cut out the pastry rounds for this, which worked out to be a good size.  If you go any bigger than this, it gets a bit too big.