"This quintessential British dish is a keeper. Some like them hot some had them tucked int miners lunc bags to eat cold.i Koke to add some worcestshire sauce to it when cooking"
- Serving Size: 1 (280.7 g)
- Calories 507.9
- Total Fat - 17.3 g
- Saturated Fat - 6.5 g
- Cholesterol - 77.4 mg
- Sodium - 19539.8 mg
- Total Carbohydrate - 64.4 g
- Dietary Fiber - 9.7 g
- Sugars - 1.5 g
- Protein - 27.4 g
- Calcium - 62.2 mg
- Iron - 4.6 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.5 mg
Put flour in bowl with 1 tsp salt add small cubes butter and mix with hands until it resembles breadcrumbs. Add 3/4 cup boiling water over and mix with a wooden spoon until dough begins t form.
Turn onto clean surface and knead until ball forms, about 20 seconds.cut int four pieces and form into rounds. Wrap and chill in fridge until needed
Preheat oven until 375 degrees. Put meat , potatoes, onion, pepper and one tsp salt in a bowl
Roll out each round into a 9 inch circle.
Fill with 3/4 cup filling in center of one half, leaving a one inch border to edge
Cut remaining half teaspoon of butter int four and place on top of filling.
Pull bottom half of dough up sand crimp pieces. Brush with an egg wash and cut. A vent or two in top of pasty. Cook until bubbling 45 to 60 minutes
Tips & Variations
No special items needed.