Weekend Bake - Poachers Pasties


 Preheat your oven to Gas Mark 7 ((425F) (220C))

Ingredients



Packet of Ready Rolled Puff Pastry or you can make your own (I do this sometimes)
2 Ripe Tomatoes thinly sliced
1 Chopped Onion 
1 Grated Carrot
1 Grated Parsnip 
Steak Mince (although since these are poachers rolls you can use rabbit) or use a meat of your choice.  Salt, Pepper and an oxo cube to season

Before you start sprinkle the oxo cube over the prepared vegetables.  This will then soak in before you put into the pastry.

Lie your pastry onto a slightly floured surface.  No rolling is necessary.  Cut the pastry into 4 even rectangles. 

On one side of your rectangle and starting with the meat, put a thin layer and then layer the tomatoes, carrots, onions and parnips and if you feel you want more filling repeat or finish off with a thin layer of meat.   (You can also make these using just vegetables and use courgettes, sweet potatoe, etc)

Your pasties should look like this :-




Fold over the unused side after brushing the edges with a little water.    Using a fork press down all edges to form a seal.  Prod some holes with the fork into the top of the pasty.   Hopefully you will have something similar to this.  


Place onto a baking tray and put into the oven for about 20 minutes.  Keep an eye on them as if the pastry puffs quite quickly you can then turn the gas down to Gas Mark 4 ((350F) (180C)) to allow the inside meat to cook. 

When golden take out and either eat straight away with vegetables of your choice or leave to cool and freeze.    I do this and take out in the morning of the day I wish to use them.  I cook them in the evening on a low heat to cook straight through and serve as if they have just come out of the oven.  

Enjoy x x 


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