MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St Edmund's Pasty
 Categories: Pastry, Beef, Vegetables, Potatoes
      Yield: 6 servings
 
      2 tb Olive oil
      1 lg Onion; rough chopped
      2 cl Garlic; crushed
      4    Thyme sprigs
    250 g  Beef mince
      1 md Potato; diced
      1 lg Carrot; diced
      1 tb Flour
    500 ml Beef stock
           Salt & pepper
           Parsley; chopped
    1/2 c  Peas; thawed
    500 g  Short crust pastry; ready
           - roll
      1 lg Egg; beaten
 
  Mix meat, vegetables and salt in large bowl; moisten
  with beef stock and divide into 6-8 portions; set aside.
  
  Divide pastry into 6 (large) or 8 (medium) equal pieces;
  roll each into a large circle, about 1/4" thick.
  
  On one half of each circle, place equal amount of
  meat-veg mixture.
  
  Carefully lift and fold pastry over filling (half
  circle); moisten edges of pastry with water & pastry
  brush; use a fork to crimp the edges to prevent liquid
  (added later) from oozing out. If there is a thin edge
  of crust, fold it over on itself to make a nice crust.
  
  Transfer each pasty to a large baking sheet.
  
  With a paring knife, poke a hole straight into JUST the
  top crust, shaped like an X, each leg should be about a
  half-inch long, then fold the little corners back (like
  a flower).
  
  Melt butter and water in the microwave; pour equal
  amounts into each pasty (through the little flower-hole
  you've created in the previous step).
  
  More butter-water can be added about half-way through
  the baking, if you didn't use it all at this point.
  
  Brush tops of pasties with the milk.
  
  Pop it all into the oven; bake for one hour; tops should
  be GOLDEN BROWN (you won't be able to let them in there
  much longer anyway--as the aroma is BEYOND this world!).
  
  Serve with gravy made from the stock & a bit of milk;
  add your favorite herbs (thyme & tarragon are our
  favorites); just heat the soup & milk, sprinkle in the
  herbs & spoon over the pasty or into the little hole.
  
  ALSO -- you might want to let these "rest" for a few
  minutes before eating---the insides will be VERY hot!
  
  RECIPE FROM: https://stedmundsbutchers.co.uk
  
  Uncle Dirty Dave's Archives
 
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