|Preparation||Cooking||Start to finish|
|42 min.||32 min.||1 hour 14 min.|
|1||We'll start by making the filling for the pasties:|
Peel 2 onions and chop finely.
Peel 1 garlic clove and chop finely.
|2||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.|
|3||Add 250 g minced beef...|
|4||...and cook, stirring regularly, until the meat is cooked.|
Add the chopped parsley and check the seasoning.
|5||Tip into a bowl, leave to cool, then add 1 egg and mix well.|
Your filling is ready.
|6||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.
|7||Moisten around the edge of the pastry with a brush dipped in water.|
|8||Place the filling on one half of the circle, not too close to the edge...|
|9||...then fold the circle over in half and press all along the edge to seal.|
|10||Use up all the pastry like this.|
|11||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.
|12||Glaze the pasties.|
|13||Bake for about 20 minutes until nicely browned.|
|14||Serve 2 pasties per person with a good green salad and french dressing (vinaigrette).|