Gisèle's Pasties

We'll start by making the filling for the pasties:

Peel 2 onions and chop finely.

Peel 1 garlic clove and chop finely.

Pour 3 tablespoons olive oil into a large pan on medium heat. When hot, add the onion and garlic, salt and pepper, then cook for 1 or 2 minutes, stirring occasionally.

Add 250 g minced beef...

...and cook, stirring regularly, until the meat is cooked.

Add the chopped parsley and check the seasoning.

Tip into a bowl, leave to cool, then add 1 egg and mix well.

Your filling is ready.

Preheat the oven to 390°F (200°C).

Now to make the pasties:

Roll out 350 g shortcrust pastry (pâte brisée), then cut circles 10-12 cm (4-5 inches) in diameter, using an upturned bowl (for example) as a guide.

Moisten around the edge of the pastry with a brush dipped in water.

Place the filling on one half of the circle, not too close to the edge...

...then fold the circle over in half and press all along the edge to seal.

Use up all the pastry like this.

It is traditional for the edge of the pasties to be "marked". Use your finger to create an even pattern along the seam.

Of course, this is not essential, just prettier.

Glaze the pasties.

Bake for about 20 minutes until nicely browned.

Serve 2 pasties per person with a good green salad and french dressing (vinaigrette).