Pasties

Olive Oil Pastry Ingredients:
400g plain flour
60g cold butter chopped
60mls Cooladerra Farm Olive Oil
110mls cold water

Filling Ingredients:
1 onion chopped
500gms beef mince
2 eggs beaten (keep 1/4 of mixture to one side for glazing at end)
1 large carrot peeled and finely cubed
1 large potato peeled and finely cuded
1/2 cup frozen peas
1/2 cup dry bread crumbs 
1/4 tsp sage + thyme
(Instead of using bread crumbs and herbs, I sometimes use Tandico Sage & Onion Stuffing Mix)
​1 TBS Worcestershire Sauce
Pinch of salt and pepper

Method (pastry):
Blitz flour and butter in food processor. Slowly add olive oil and cold water until the dough comes together and isn't too sticky (depending on your flour you may need to use less or more water)
Turn dough out onto bench and knead until it forms a smooth ball.  Cover in cling film and rest in fridge for 30 minutes. Preheat oven to 180oC

Method (filling):
When you cube/ chop your veggies, try and make them similar in size as the peas.  Combine all Filling Ingredients in a large bowl keeping 1/4 of egg mixture to one side. Mix well with spoon or hands.

Method (construction):
Roll out pastry on floured bench as finely as possible.  This pastry is very forgiving and I rolled it to about 2mm in thickness. Using a 12cm round cutter (or use a saucer to trace around), cut out circles. Reform remaining pastry and repeat process.  Take a small handfull of filling mixture (roughly 1/3 cup) and place in middle of pastry. I use my hand to mould it into the shape of the pastie.  

Bring up each side and press along the top to form a seam and seal. You can then create a wave pattern with two fingers and a thumb.  If you have not done this before it takes a little practice however, this pastry is very easy to work with and any holes can just be patched. Rustic pasties are the best!

Repeat until you have used all of your pastry and filling.  I generally put filling on each circle of pastry to ensure I have evenly divided the mixture.

Place on oven tray lined with baking paper leaving small gaps in between each pastie.  Brush each pastie with remaining egg wash.

Bake for 30 minutes or until golden brown.  

NOTE: These freeze well after they have cooled from baking.  Just reheat in the oven.