-
1
In a large bowl, sift the flour and the salt.
-
2
Transfer to a food processor if you have one and add the butter to the flour.
-
3
Blend with the paddle attachment until the mixture looks like fine breadcrumbs.
-
4
Add the water to the flour and mix until the dough forms a ball.
-
5
Add more water if needed.
-
6
(No food processor?
-
7
Just use your fingers to work the butter into the flour.
-
8
Add the water and cut into the flour mixture using a dinner knife until the dough forms a ball.)
-
9
Wrap the ball of dough in some cling wrap and store in the fridge until ready to use.
-
10
Turn the oven to 400 degrees F. Slice and dice all the meta and vegetables for the filling into small chunks and cubes.
-
11
Throw them into a bowl together and season with salt and pepper.
-
12
Add the Worcestershire sauce and stock.
-
13
Set the filling aside.
-
14
Divide the dough into 8 equal portions and roll each portion out on a lightly floured surface (about 1/8 thick) and cut a circle using a side plate (about 9 in diameter).
-
15
Brush the edge of the circle with the beaten egg.
-
16
Place equal amounts of the filling in the middle of each circle.
-
17
Fold the edges together to form a taco shape and press the edges firmly together.
-
18
Scallop the edge of each pasty to create a tighter and nicer-looking edge.
-
19
Place the pasties on a greased baking tray and brush them with egg wash.
-
20
Place them in the oven and bake for 30 minutes at 400 degrees F. Turn the oven down to 360 degrees F and bake for another 30 minutes.
-
21
Serve with fresh salad and a dollop of fruit chutney (I recommend Mrs.
-
22
Balls Chutney).
