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Brown beef or lamb. Add garlic and let simmer 10 minutes. Drain grease and add to gravy (or use the grease to make the gravy). Cook all the veggies however you like best. Use anything that sounds good. You may use root vegetables and as large a mix as you can get. Peeled or unpeeled, diced or minced. You want everything bite size or smaller. You want them cooked before you add them to the meat and gravy. If you like them crunchier, just steam them lightly. If you like them mushier, cook them longer. Add veggies to meat and gravy. Mix well. If you are making your own bread, before the second rise, you need to separate the dough into individual pastie sizes. If you are buying prepared dough, make it up as you go along. Divide it into pieces big enough to stuff with the gravy mixture. Preheat the oven to 375 f. Roll each pastie through a bit of flour. Roll out into a circle, about a quarter of an inch thick. Fill the middle with between 1/4 to 1/2 cup of the gravy mixture (depending on the size of the dough). Mix the egg white and tablespoon of water. Spread a small amount along the edge of the dough, then fold it over. Pinch the edges closed. It will look like a half moon. Another option is to roll out two smaller circles, fill one in the middle with the gravy mixture, and set the second over the top and then pinch the dough closed (it will look like a full moon). Score the top of the dough (take a knife and poke holes or cut small lines) and place them on a parchment paper lined baking sheet. Very lightly coat each pastie with cream (this makes it brown pretty). Bake for 20-30 minutes, until it is golden brown on top.
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