Here is the recipe:
Yorkshire Cornish Pasties
8 oz Shortcrust Pastry
8 oz Minced/ground beef
8 oz chopped/diced potato, onion and carrot
1 tsp salt/pepper mix (recipe to follow)
Combine filling ingredients. Roll out pastry and cut into 6 or 8 inch rounds. Place filling down the centre of the pastry and dampen the edges with water and bring sides to centre and pinch together, with fingers and thumb (see photo). Brush with beaten egg and place on a greased baking tray and bake in a moderately hot oven 400 oF or 200 oC for around 40 minutes. Lowering the heat if browning too much. ***The Recipe is a Keeper!!***
Dorothy Sleightholme's Salt and Pepper Mix: For seasoning, mix 3 teaspoons of salt to 1 teaspoon of ground pepper. Mix well together and keep in screw-top or sprinkler top jar.
I doubled the recipe and I made 9 pasties using a 5 1/2 inch saucer to cut out the pastry circles. I had a bit of filling left over which I put in a Ziploc bag and froze for another day. The recipe is from a book I have had for donkey's years called "The Complete Farmhouse Kitchen Cook Book," from Yorkshire Television. There was a television programme that went along with this book, I found a You Tube Clip here.
I had a little pastry left over so I made some jam tarts in a mini cupcake pan
We had some warm for lunch and then again for supper, with mashed potatoes, gravy and broccoli. The last three I popped into the freezer for another meal.
Also made a batch of choc-chip cookies for dh and at the bottom of the photo is the jam tarts I made.
One of my new to me kitchen finds which I love are these cutting boards. They are very thin and very flexible and have pictures on them so you can use them just for veggies, meat or fish. I got them from here and I picked up three sets, as I am giving a set each to two people for Christmas!! (The one on the top is dirty, as I was using it!)
At the end of my cooking session, I had seven 12oz bags of browned and drained ground/minced beef and onions all ready to go in the freezer. Two more meals of pasties for the freezer; a batch of meat pasta sauce which will do two meals. I thought of having part of the sauce with pasta and the rest use to make some calzones using this recipe. I have never made them before? I cooked enough potatoes on Sunday night to put another meals worth in the freezer as well.
I posted a book review on the book, "A Year of Biblical Womanhood," by Rachel Held Evans here if you are interested.
There are a lot of links in today's post isn't there?