Pasties

This is a recipe I used to make once a year for Bonfire night when we had big gatherings on the allotments and all the kids and parents needed feeding. But it is a useful one anyway and the meat filling goes well in a plate pie for an ordinary in the house dinner.

Pasties (not cornish)

1lb mince
1 beef stock cube
1/2 pint water
4 oz diced carrot
2oz frozen peas
4 oz sliced onion
4 oz chopped mushrooms
2 tbspns tomato paste
1 tbspn worcester sauce

1. Brown the mince in a dry pan and then cook in the liquid gently 30 mins. Cool and skim off any fat
2. Cook the carrots and peas
3. Fry onions and mushrooms in a little oil
4. Mix all with the meat and season well. Cool.
5. Make a shortcrust with 1 lb P flour and 8 oz butter (or some lard mixed in)
6. Roll out into 4 '' rounds and fill. Crimp well into half moons. Glaze with egg.

Cook these at No 6 25 mins. It makes 10 - 12 and they freeze well. The quantities of veg are not to be taken as exact but a guide.