Ingredients

Instructions

  1. Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
  2. Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
  3. Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
  4. On one half of each circle, place equal amount of meat-veg mixture.
  5. Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
  6. Transfer each pasty to a large baking sheet (I use two).
  7. With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
  8. Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
  9. More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
  10. Brush tops of pasties with the milk.
  11. Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
  12. Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
  13. ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
  14. TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!