• National Pasty Week - 4

    From Dave Drum@1:18/200 to All on Tue Feb 27 17:30:41 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Adelaide Pasties
    Categories: Pastry, Vegetables, Beef, Potatoes, Squash
    Yield: 6 servings

    50 g Butter
    1 lg Brown onion; peeled, diced
    - fine
    3 cl Garlic; minced
    500 g Beef mince
    1 ts Vegemite
    2 lg Potatoes; peeled, cut in 1cm
    - dice
    2 Carrots; peeled, cut in 1cm
    - cubes
    1 c Diced pumpkin; peeled, cut in
    - 1cm dice
    5 Sprigs thyme
    1/2 c Chicken stock
    1 ts Worcestershire sauce
    Salt & black pepper
    2 tb Finely shredded parsley
    6 Sheets frozen puff pastry
    1 lg Egg; beaten
    Tomato sauce; to serve

    Heat the butter in a large saucepan over medium heat and
    fry the onion and garlic until softened. Add the mince
    and Vegemite and fry until the mince is well browned.

    Add the potatoes, carrot and pumpkin and fry for about 5
    minutes, stirring frequently. Add the thyme, chicken
    stock and Worcestershire sauce and season very well with
    salt and pepper.

    Cover with a lid and cook for a further 5-10 minutes
    until the vegetables are softened, stirring
    occasionally. Stir through the parsley and allow to cool
    to room temperature. Adjust for seasoning.

    Remove the puff pastry from the freezer and allow to
    thaw. Using a dinner plate as a guide, cut each pastry
    sheet into a large circle.

    Place about a cup of filling into the centre of each
    pastry circle and fold into a half-moon shape. Crimp
    along the side of the pastry to seal in the filling
    without any air pockets. Repeat for the remaining
    filling.

    Heat your oven to 400ºF/205ºC. Place the pasties on a
    lined baking sheet and brush with beaten egg. Bake for
    25 minutes or until well browned. Serve with tomato
    sauce.

    Adam Liaw; co-host of Good Food Kitchen

    RECIPE FROM: https://www.smh.com.au

    Uncle Dirty Dave's Archives

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