Traditional Beef Pasties


1 onion, finely chopped

250 g beef mince

3 tsp cornflour

1 tbsp tomato sauce

1 tbsp worcestershire sauce

pinch dried mixed herbs

2 cups SR flour

2 tbsp oil


Add onion and mince to a heated frypan, stirring over heat until mince is browned. Blend cornflour with ½ cup water until smooth. Add cornflour mixture, tomato sauce, Worcestershire sauce and herbs to pan. Stir over heat until mixture boils and thickens; remove from heat and set aside to cool. Sift flour into a large bowl, make a well in the centre and stir in oil and enough water (about 1 cup) to make a soft dough. Turn dough onto a lightly floured surface, knead briefly until smooth; divide into 8 pieces. Roll out each piece to a 13cm circle. Put a rounded tablespoon of meat mixture in centre of each dough roud; brush edges of rounds lightly with water and fold in half to enclose filling. Put pasties on lightly greased oven trays, brush tops lightly with water and bake in a 200C preheated oven for about 20 minutes or until golden. Serve with salad or vegetables. (Meat can be prepared a day ahead.) Keep covered in refrigerator. Prepare and bake pasties as required.

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