Subj : National Pasty Week - 4
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:31:23

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

MMMMM

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