Ingredients
Method
1.Preheat oven to 190°C.
2.In a mixing bowl or processor combine the mince, potato, swede, onion, sauces, salt and pepper and mix well to combine.
3.With a bowl or cutter, cut the pastry sheets into nine 15cm diameter circles, rerolling the trimmings.
4.Brush pastry edges lightly with water and spoon ¼ cup of mixture into the centre of each; shape into an oblong. Draw the sides of the pastry over the middle and crimp.
5.Place all the assembled pasties on a greased tray and brush with milk. Bake for 25-30 minutes or until golden and crisp. Serve hot with tomato sauce.
• You could swap shortcrust for puff pastry if you prefer to have a flaky crust. • Add 1 cup of frozen peas or mixed vegetables to the mixture, if desired. You could also add your favourite herbs to the filling – try parsley, thyme or sage. • Individually wrapped pasties will freeze well.
Note
