Pastie filling:<\/strong><\/p>\n450 g potato, finely diced<\/p>\n
150 g swede, finely diced<\/p>\n
150 g onion, finely chopped<\/p>\n
300 g beef skirt, finely chopped<\/p>\n
2 garlic cloves, crushed<\/p>\n
3 sprigs of thyme<\/p>\n
Salt and black pepper<\/p>\n
1 tbsp plain flour<\/p>\n
40 g butter<\/p>\n
1 egg, beaten<\/p>\n
Here is what you do<\/em><\/strong><\/p>\nTo make the pastry: <\/em><\/p>\nPlace the flour, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.<\/p>\n
prepare the pastie filling<\/strong><\/em>: (If not using an Aga preheat the oven to 180\u00b0C \/gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.<\/p>\nSeason the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour, thyme, crushed garlic and some salt and pepper. Firmly pack l\/6 \u00a0of the filling along the centre of each round, leaving a margin at each end. Dot with butter. \u00a0Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, pinch them together to seal. Lift onto a full size Aga baking tray lined with Bake-O-Glide and brush with the remaining egg to glaze. Repeat to make the other pasties.<\/p>\n
How to cook your perfect Pasties on your ElectricKit Aga<\/em><\/p>\nPlace your bake on the second set of runners down from the top with the cold plain shelf beneath your bake.<\/p>\n
Cook for 40 mins until they are crispy and golden and cooked right through.<\/p>\n
If using a conventional oven place them in the middle of a preheated oven and cook for 50 mins.<\/p>\n
Leave them to rest on top of the Aga for 5-10 mins before eating (if you can).<\/p>\n
<\/p>\n
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