Makes approx 7 - 8 pasties
ROUGH PUFF PASTRY
450 gms Plain Flour
380 gms very, very Cold Butter
Water to mix - approx 360 mls.
Juice of 1 Lemon
400 gms Lean Lamb - cut in to small cubes
1 Med to large Onion - peeled and chopped
1 Med to large Carrot - peeled and chopped
1 Med to Large potato - peeled and chopped
1 Large Clove Garlic - crushed
100 gms Peas - defrosted or fresh
1 Heaped Tablesp Fresh chopped Mint
3 dashes of Worcester Sauce
1 Tablsp Tomato Ketchup
1 Tablsp Redcurrant Jelly
Salt and Black Pepper to taste
2 Tablsp Oil
1 Beaten Egg for glazing
Set the oven at 190°C
1. Place the flour in a large bowl and add the salt
2. Take 95 gms of the butter and rub into the flour until it resembles breadcrumbs
3. Grate the remaining butter and add to the bowl making sure it is evenly distributed.
4. Add nearly all the water and lemon juice and mix until you have a soft dough. If the mixture is still a little dry add the remaining water.
5. Tip out on to a lightly floured board and knead lightly.
6. Place in the fridge to chill for about 20 minutes.
7. Take the chilled dough out and roll it into an oblong about 6 inches wide and 18 inches long.
8. Fold the top third down to the middle and fold the remaining third up over the 2 layers.
9. Lightly seal the edges, place in a polythene bag or cover on a plate and chill again for another 20 minutes.
10. Repeat the folding and chilling another 4 times - the dough is then ready to use.
11. While the pastry is chilling each time you can make the filling.
12. Place 1 Tablsp of the oil in a large fry pan and fry the meat until lightly browned.
13. Remove from the pan and keep aside in a bowl.
14. Using the remaining oil add the potato, carrot and onion to the pan and lightly sauté until soft but not brown.
15. Add to the meat and then stir in all the remaining ingredients, carefully check the seasoning.
16. Leave until cold.
17. When your pastry is ready roll out to about the thickness of a pound coin and cut 8 inch circles - I use the bottom of loose base cake tin for this!
18. Place the filling evenly between the circles slightly more to one side.
19. Using the egg wash and a pastry brush moisten the rim of the circle and then fold over the pastry so you have the traditional pasty shape, press well together to seal.
20. Flute the edges decoratively however you like and glaze the pasty with egg wash.
21. Bake for 40 approx until golden brown and crisp.
22. Serve warm or cold.