MEAT PASTIES

Meat Pasties image

Provided by Molly O'Neill

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 sheets or three 17 1/4-ounce packages frozen prepared puff pastry
2 carrots, peeled
2 medium-size potatoes, peeled
1 pound ground pork
1 large onion, peeled and chopped
2 tablespoons beef broth
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten

Steps:

Remove puff pastry from freezer and allow to soften, about 20 minutes. Meanwhile, place carrots and potatoes in medium-size pot, cover with cold water, place over high heat and bring to a boil. Reduce heat, simmer for 15 minutes, drain and allow the vegetables to cool.
Preheat oven to 350 degrees. Dice the carrots and potatoes, and place them in a medium-size bowl with the pork, onion, beef broth, parsley, salt and pepper. Mix well with spoon or fingers.
Unfold the puff pastry sheets. Using a sharp knife, trace a circle in the pastry around a 6-inch plate and repeat five times. In the middle of the lower half of each circle, place 1/2 cup of pork mixture. Fold the circles in half, wet your fingers and press the circles together. Use a fork to pinch the edges and to prick several steam holes in each pastie. Use a pastry brush to glaze each lightly with the beaten egg. Bake on cookie trays for 30 minutes.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 26 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams