Beef Pasties
Beef pasties are hand-sized pastry turnovers filled with beef, potato and onion, in the style of Cornwall. This version uses leftover cooked roast beef, so the work is mostly assembly. A cup of beef broth stirred into the filling keeps the meat and potatoes moist inside the crust, and a brush of half and half gives the baked pastry a deep golden finish. Each one is a full portion, easy to carry and eat by hand.
Instructions
Heat the oven to 450°F (230°C). Have an ungreased baking sheet ready.
Stir the beef, potatoes, broth, onion, parsley, thyme, salt and pepper together in a bowl. Set the filling aside while you shape the pastry.
On a lightly floured surface, roll one quarter of the pastry into an 8-inch (20 cm) circle. Spoon 1 cup (240 mL) of the filling onto one half of the circle.
Wet the edge of the pastry with a little water. Fold the empty half over the filling and press the edges together with a fork to seal them.
Lift the pastry onto the baking sheet. Repeat with the remaining pastry and filling until you have four pasties.
Cut a few slits in the top of each pasty so steam can escape, then brush the tops with cream.
Bake for 20 to 25 minutes, until the crusts are golden brown.
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