Food in pasty form is a favourite with the boys in this household. Its versatile enough to be eaten with veggie for dinner, with baked beans for lunch, or as a snack….. or even on a picnic.
When MrC makes any sort of meat filled pasty he tends to make a couple of trays worth, which when cooled, fit brilliantly in the tins I saved after christmas (roses and quality street tins, infinitely useful). They keep really well
when I hide them when not being gobbled and make great in between lunch and dinner snacks on school days (its a big gap between school lunch at school and a 6/7pm dinner).
The fact that we can batch make these, store them and they taste great hot, cold or reheated makes them a true wartime convenience food.
For the filling:
Bacon (the cheapest packet you can get your hands on), chopped finely
2 Leeks or 2 small onions, diced
1 Large potato (we used a baking potato), diced and cooked
2 carrots, diced and cooked
Half a stock cube (beef preferably although chicken or veg is good)
1 tsp gravy browning
Lard or a little bit of oil for frying
For the Pastry:
200g plain flour
Water to mix to make into a dough
Add the cooked and diced potatoes and carrots and stir
Simmer for 5 minutes then add the half stock cube and gravy browning
mix well adding a little water only if it gets too sticky
Leave to cool
DO NOT PUT HOT INGREDIENTS INTO PASTRY!!!
For the pastry:
Add all ingredients into a large bowl EXCEPT THE WATER
Using a knife, chop up and mix the fats with the flour or use fingers to rub the fats into the flour
Add small amounts of water at a time while mixing together with the knife
Continue until you get a soft dough, the less handling the better or your pastry will dry out when cooking
Remove from bowl and roll out to desired thickness on a well floured surface
Now cut our your shapes… we used 3 inch round shapes (from a big mug) and after filling them with a tablespoon of the filling, folded them over like pasties. The more traditional turn over was a square (with filling in the centre ) with the corners folded inwards slightly overlapping… like a parcel.
Place the turnovers o a grease proof tray (greased or grease proof paper… we use margarine) and pop in the oven on Gas mark 5 for 20 to 25 minutes or until the pastry turns a nice even colour.
/// a note on the lard to margarine proportions…. this is how we do it, but obviously you can change the %’s of either. If you add more margarine than Lard you will get a flakey pastry.///