All Recipes Beef/Veal Savoury Pastries



Serves 8-12

Short Crust
1 cup plain flour
1 cups self-raising flour
250 grams cooking margarine
1/2 teaspoon salt
2 eggs and water

250 grams minced steak
700 grams potato
400 grams onion
250 grams carrot
250 grams white turnip or Swede turnip
1 tablespoon parsley
1 teaspoon salt
freshly ground black pepper
garlic clove (optional)

Sift flour and salt into bowl, run in margarine until it resembles bread crumbs. Beat one egg with a little water, add to flour, etc and mix to a firm dough with more water if required. Place covered dough in fridge overnight or 5 to 6 hours daytime.

Put all vegetables through food processor separately, mix with steak, salt and pepper.

Roll pastry to an approximate thickness of 3mls. Cut in 18 cm circles (run a knife around a bread and butter plate or basin). Spoon meat and vegetable mixture on centre of pastry circle. Moisten edge of pastry with beaten egg and flute joined edges over top of pastry. Glaze pastry with beaten egg, prick with fork on each side and bake in 160 degree oven for 1/2 to 3/4 hour.

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