-
1
To make the shortbread crust, cream together powdered sugar and butter.
-
2
Add the pastry flour, salt, and 2 small eggs.
-
3
Mix well until well incorporated, but do not over mix.
-
4
Roll dough between wax paper.
-
5
Cut into 5-1/2 diameter circles (smaller for appetizers, larger for entrees).
-
6
Saute beef with onions, carrots, olive oil, salt, and pepper.
-
7
Add potatoes and cook to al dente.
-
8
Add beef gravy and gently mix.
-
9
Remove mixture from heat and allow to cool down.
-
10
Preheat oven to 350 degrees Fahrenheit.
-
11
Place on shortbread circles, fold into half moons, and seal.
-
12
To make egg wash, mix remaining small egg with a small amount of water.
-
13
Brush egg wash onto sealed pasties.
-
14
Bake for approximately 15 minutes or until golden brown.
-
15
Plate and garnish with Garlic Aioli, tomatoes, and cornichons.
-
16
GARLIC AIOLI:.
-
17
Place garlic and salt in a food processor fitted with a metal blade, or in a blender, and pulse for 2 seconds.
-
18
Add the egg yolk and lemon juice, and pulse on and off until blended.
-
19
Turn on and begin adding the olive oil (first the pure olive oil, then the extra virgin olive oil) in a thin stream.
-
20
If the mixture becomes too thick, thin it out with some room temperature water and continue adding oil until youve used it all.
-
21
Finish with salt and pepper to taste.
