Really Devon Pasties, based on recipe from Guardian Saturday Family.
http://www.guardian.co.uk/lifeandstyle/2011/jan/22/snapshot-playlist-we-love-to-eat
Quantities for 4, but see lots of notes below.
1lb Chuck steak
2–3 Potatoes
2–3 Onions
500g Pastry (short crust)
1 beaten egg for glaze
For vegetarian pasty, throw in a carrot and some grated cheese instead of the steak.
Chop all ingredients into small pieces and mix in a bowl, with seasoning (plenty of pepper) and a little water. Less meat and more onion is good. Scattering flour may help the gravy.
Make spheres of dough for four pasties. Roll out on a floured surface to the size of a middling plate. Use an actual plate to cut around to make a circle. Brush egg around the perimeter, then drop some mixture in the middle. Spread it out a little, then fold up the pasty. Crimp the edge with fingers, prick to let out steam when cooking, and brush with egg all over.
Place pasties on a baking tray and cook in a preheated oven at 200°C for 45 minutes.
2011-01-22 Recipe says 25 minutes, but they didn’t look nearly brown enough, and I was mighty sceptical about the meat cooking anyway. Could try a bit less next time.
2011-01-22 The pastry amounts were fine — (500/4)g for each pasty — the mixture was twice too much. And even then, too meaty for Judith. Also, in fact, with so much pastry was rather fatty for Judith too. All very popular with Caitlin, though.
2013-12-29 Mixture still outrageously too much. Should reduce a lot, or double pastry and plan to make twice as many.
