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Devonshire Pasties

pastry, beef - ground

----Filling----
1 pound ground beef
3/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
pinch dried sage
pinch dried savory
1 cup beef stock
----Pastry----
4 cups all-purpose flour
1 teaspoon salt
2 cups shortening
1/2 cup (approx) ice water
----Glaze----
1/4 cup (approx) milk or light cream

Filling: In skillet, cook meat over medium-high heat, stirring constantly, until beef is no longer pink. Add onion and celery; reduce heat to medium and cook, stirring often, for about 4 minutes or until vegetables are tender Stir in flour, salt, pepper, mustard, thyme, sage and savory; cook for 2 minutes. Pour in stock; bring to simmer and cook, uncovered, for 5 minutes or until thickened. Taste and adjust seasoning, if necessary. Let cool. (Filling can be made ahead, covered and refrigerated.) Pastry: In large bowl, stir together flour and salt. Using pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Stirring briskly with fork, gradually add just enough water, 1 tablespoon at a time, to make dough hold together. Press into ball. Divide pastry into quarters. (Pastry can be made ahead, wrapped and chilled or frozen.) Assembly: Roll out pastry, a quarter at a time, to thickness of 1/8- inch. Cut out six 3-inch circles. Divide filling into quarters. Place about 2 teaspoons of the filling in upper half of each pastry circle, leaving 1/2-inch border. Brush border around filling with a little milk; fold bottom half of dough over filling. Press edges together with fingers; seal with fork. Transfer pasty to baking sheet; lightly brush top with milk and prick once. Repeat with remaining filling and pastry. Bake in 400 F oven for 5 minutes. Reduce heat to 350 F and bake for 20 to 25 minutes longer or until pastry is golden brown. Transfer to rack if making ahead or serve immediately.

Contributor: Canadian Living - May, 1986

Yield: about 24 pastie

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