Meat & Vegetable Pasties

This is one of the recipes that I cooked from this weeks cookbook challenge book, Family Circle Best Seller Series Favourite Minced Meat Recipes. Another book that I picked up from freecycle when I first moved out of home, and another book that lacks any sort of date. It is an older style cookbook judging by the layout and distinct lack of photos. The only photos are on designated photo pages and it is quite amusing as the description on almost every one of these pages has obviously not taken into account the fact that the photos have been mirrored, so they are all out of whack. The only things that may help date the book are its references to ‘new’ rolled pastry available in supermarkets and microwave ovens, maybe someone else might be able to put a year on it with these clues?

When it comes to the recipes this book is jam packed full of lots of budget friendly ideas. When I went through it to decide what to cook last week my list went off the page with over 40 recipes that I wanted to try. Way too many for just this week, so I will definitely be coming back to this one in the near future.

These pasties were quite nice and even my brother commented that the wholemeal pastry wasn’t all that bad. I really liked them and it gave me a chance to use another gadget that I haven’t used in a very long time – my pastie moulds. They worked beautifully. The only problem with the recipe was the pastry part of it, which called for 2C each of flour and water – to make a stiff dough. I don’t think so! I followed it without thinking and ended up with slop. I’ve fixed up the quantities below so you should end up with a nice, workable dough. Needless to say, I now have a freezer full of dough for another day.

I also made another recipe from this book that I will share with you tomorrow. The next book for the Cookbook Challenge is one that I can’t believe is actually on my shelf, Australian Womens Weekly Low-Carb Low-Fat. I loathe low-carb diets, but I will leave that rant for another day. Lets just say that I am going to have trouble finding something to cook out of this book, but I will have plenty to say about it!

Meat & Vegetable Pasties (Makes 6-10)

Meat & Vegetable Pasties

Put 1/2C soft margarine or butter & 1/2C cold water into a bowl, add 1/2C plain wholemeal flour and mix to a smooth paste. Add 1 1/2C plain wholemeal flour & 1/2tsp salt and mix to form a firm dough. Knead lightly, wrap in foil and chill for 20 minutes.

In the meantime, gently fry 1 large, finely chopped onion & 250g lean beef mince in 1Tbsp olive oil until meat is well browned. Add 1C finely shredded cabbage & 1 medium, finely grated carrot and fry for another 5 minutes. Stir in 1/2C low fat grated cheese, salt, pepper, 1/4tsp dried mixed herbs & 1Tbsp chopped parsley.

Preheat oven to 220C. Roll pastry out to a thickness of 3mm and cut into 6 squares. Spoon some filling onto one side of each sqaure, brush edges with water and fold over to form a triangle. Press edges together and cut 2-3 slashes across the top to allow for escaping steam. If you have pastie moulds like me, just roll the pastry out, cut out circles with back of mould and repeat with remaining scraps of pastry. Fill the inside with mixture and press mould together to seal.

Put on a greased oven tray, brush with milk or egg and bake for 10 minutes. Lower heat to 180C and bake for a further 25 minutes.

What do you think?