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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350. | 2. Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside. | 3. Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick. | 4. On one half of each circle, place equal amount of meat-veg mixture. | 5. Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust. | 6. Transfer each pasty to a large baking sheet (I use two). | 7. With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower). | 8. Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step). | 9. More butter-water can be added about half-way through the baking, if you didn't use it all at this point. | 10. Brush tops of pasties with the milk. | 11. Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!). | 12. Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole. | 13. ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot! | 14. TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
potato	2	cups	diced	231.0	52.47	6.15	0.27
carrot	2	cups	diced	104.96	24.5248	2.3808	0.6144
turnip	1	cup	diced	36.4	8.359	1.17	0.13
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
salt	2	teaspoons		-	-	-	-
butter	6 -8	tablespoons		0.0	0.0	0.0	0.0
water	6 -8	tablespoons		0.0	0.0	0.0	0.0
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
cream mushroom soup chicken gravy	1	can		-	-	-	-
milk	0.5	can		18.3	1.4340000000000002	0.945	0.981
thyme				-	-	-	-
tarragon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.