Saturday, October 31, 2009


Beef and Root Vegetable Mock Curry Pasties.


2 cups flower
pinch of salt
1 stick cold butter cubbed
1/4 cup shortening
3-4 TBS cold water.

cut butter and shortening into the flower and salt until it resembles coarse cornmeal. Sprinkle enough water on to hold dough together. kneed just enough to hold together then wrap in plastic wrap and chill for a half hour.


a splash of olive oil
3 cloves of Garlic
1 pound ground beef
1 sweet onion
1 carrot
1 parsnip
1 white radish (the kind that looks like a white carrot)
3 small potatoes or 1 giant baking potatoe

Spices to taste:
black pepper
ground allspice
ground ginger
ground cloves
ground cinnamon
Italian seasonings

1 beaten egg to brush the tops with
preheat oven to 400

chop the garlic and the onion. in large skillet splash the olive oil in and brown the beef with the onion and garlic. Flavor with spices to taste. grate the carrot, parsnip, radish, and potatoes into the beef stiring and adding more spices as needed

cut the pastry into 16 pieces and roll them individually. fill with beef mixture, pinch edges closed and place on a parchment paper lined cookie sheet. Brush with beaten egg.

Put into oven preheated to 400 degrees and bake for 20-25 minutes.