FRIED MEAT PASTIES

Press, Volume CX, Issue 32306, 26 May 1970, Page 4

FRIED MEAT PASTIES

For Eight Pasties You Will Need: 12oz shortcrust pastry j cup celery or tomato soup 1 onion 1 tablespoon bacon fat or butter Jib minced steak 2 tablespoons raisins 1 cup diced cooked carrot Salt and pepper. Method: Cook the chopped onion and minced steak in butter or bacon fat until browned. Add chopped raisins, carrot, salt and pepper and the chosen soup. Simmer this covered for J hour. Remove lid and continue cooking until the liquid has been absorbed, watching carefully that it does not dry out too much. Roll pastry thinly and cut into six-inch circles. Place 2 tablespoons meat mixture on one side, dampen edges with milk, fold over and pinch edges very well together. Fry in deep fuming oil or fat for 3-4 minutes. Drain on absorbent paper and serve hot with a tomato sauce or chutney.

VEAL, HAM PIE For Six You Will Need: ljlb veal steak 1 cup stock Thin sliver lemon rind 3 slices bacon 1 tablespoon chopped parsley 2 hard boiled eggs 11b puff pastry Pepper and salt

Method: Remove any excess fat from steak and cut into cubes, roll in flour seasoned with salt and pepper. Place in saucepan with lemon rind and stock. Simmer until meat is tender. Place half the meat in a pie dish, sprinkle with half of the chopped bacon (rind removed) and half of the parsley. Add a layer of sliced hard-boiled egg. Lastly, add remainder of meat and sprinkle with balance of parsley and bacon. Pour any remaining stock down side of dish and cover with thinly rolled pastry. Decorate with rose and leaves cut from pastry trimmings. Brush with milk and cut 2 slits in pastry with sharp knife to allows steam to escape. Bake in very hot oven (425-450) for 15-20 minutes, reducing heat if necessary after 10 minutes.