My mum taught me how to make these. I think the original recipe that she used was from an Australian Women’s Weekly Cookbook and I have tweaked it slightly by adding chutney. This is one of the meals that reminds me of winter Sunday evenings as a child!
- 7 sheets short crust pastry
- 750 grams mince
- 3 carrots
- 3 potatoes
- 3 onions
- 6 teaspoons Worcestershire sauce
- 6 tablespoons tomato sauce
- 0.5 cup chutney
- 1 egg
If required these pasties can be cooked the day before, refrigerated until required. To reheat, preheat an oven to 180 degrees Celsius. Place pasties on a lined tray and heat for approx 15 minutes. This recipe cooks a number of pasties so there is generally leftovers, which can be reheated for lunch the next day!
Preheat oven to 200 degrees Celsius. Lay pastry sheets out to thaw.
- Peel and grate potatoes, carrots and onions into a large bowl.
- To drain excess moisture from this mixture, pour it out onto a clean tea towel and then wring tightly until liquid no longer escapes.
- Add mince, tomato sauce, chutney and Worcestershire sauce, mixing thoroughly.
- I like to make the pasties look like cornish pasties, so use a bread and butter plate to cut a circle in the pastry.
- Heap the meat mixture into the middle of the pastry circle and bring up the edges of the pastry and twirl the edges to seal.
- Brush the middle join with egg and sit on a lined tray.
- Continue to make pasties until pastry and mixture has been used up.
- Towards the end of making the pasties, to minimise waste of pastry, I make some small, funny shaped pasties for the younger children.
- Place in the oven and cook for 10 minutes. Reduce the temperature to 180 degrees Celsius and cook for a further 20 minutes or until the pasties have turned golden.
- Serve with a side dollop of chutney!
And there is no menu plan for this week as I will be away visiting family. I am very much looking forward to seeing my family, to the change of scenery from my usual abode and becoming a god parent for the first time!Tweet