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Cold, cooked meat or corned beef form the basis of this large, flat pasty which can be cut into squares or slices to suit individual appetites.
Ingredients
12 oz shortcrust pastry
1 large onion, peeled and finely chopped
1 large potato, peeled and diced
1 large carrot, peeled and diced
4 oz runner beans or celery, chopped
Seasoning to taste
Pinch of dried mixed herbs
8 oz cold cooked meat or corned beef, chopped
2 tablespoons gravy or stock
Method
Set oven to 400F or mark 6.
Grease a 10x12 shallow baking tin.
Put the onion, potato, carrot, and beans or celery in a saucepan.
Cover with boiling water and cook for 5 minutes.
Meanwhile, roll out the pastry on a lightly floured surface and line the base and sides of the tin with a little more than half the pastry.
Drain the vegetables, add the seasoning, herbs, cooked meat or corned beef, gravy, or stock, and mix well.
Cover the pastry with filling, brush the edges with water, and cover with a layer of pastry.
Pinch and seal the edges.
Brush the top with milk and bake for about 40 minutes until golden.
Eat hot or cold cut into squares or slices.
Serve with chutney and salad.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.