Back to Basics. Pasties.

I make pasties often.  They are easy, full of veggies, everyone loves them, they are filling,  they stretch meat or can be meat free.... they freeze well.   

There are many recipes online.  Over time this is how I have needed up making them over and over.  I buy frozen puff pastry so I cannot help you there!

Pasties can be made to appropriate sizes so I usually cater this way to get as many pasties from a batch as possible!  For Chloe's family the other day I made two adult and two child sized.    You can make them any shape.   Nana used to line a large baking tray and line it with pastry... fill it with about an inch of filling them make a huge pastry top.   Then she would make the edging look nice and call it pasty slice.  This is a fast way to feed everyone.   Andy and I never had pasties without tomato relish!  So whenever I serve them to guests out comes the relish.

As with anything pastry... if they are going to be re heated later I leave them a little pale so they will not end up too brown.    I almost always have pasties in my emergency meals freezer as they are a complete meal all in one.

In my big cooktop dish I sauté a couple of chopped onions.   Then I add in about half a kilo (a pound or so) of ground beef (mince) and sprinkle with lots of black pepper and a beef stock cube.   I chop up about a dozen decent sized potatoes and when the mince is browning I add the potatoes,  put the lid on and let them steam for a little while.   Usually I turn the heat off after a couple of minutes....  

I let this cool down then add a one kilo (2 pounds) mixed frozen veggies.  These are corn, peas and carrot.   You can chop up pretty much any veggie.    This cools down the mix because we don't want a hot mix and pastry or our pastry will turn to mush! 

You can vary these veggies.  Maybe you have a sweet potato... I would add that when I add the regular potato.  You can leave the meat out.    I also add a couple of large spoons or either tomato sauce or tomato paste. 

When it is cool enough I just make parcels with my filling and pastry.    Then bake them until lightly golden... or a little more brown if I am about to serve them.

My mix will give you a lot... I can never see the point of making a small amount of anything.   For myself I make square ones about half this size.  Since it has been a busy day I will be having one tonight! 

Really very easy and very tasty.   

Maybe I should add... I cook everything on non stick baking paper.  These go into a moderate oven for about half an hour but keep an eye on them.   I hope you find them handy for your family! xxx