Lucy Cufflin’s beef
and Stilton pasty

Published July 11, 2012

This is perfect for a picnic…

* 1 packet ready rolled puff pastry
* 300g minced beef
* 1 large onion, chopped
* 2 medium baking potatoes, peeled, thinly sliced and roughly chopped
* 50g Stilton, crumbled
* 1 tablespoon vegetable oil
* Salt & pepper
* 1 egg, beaten

1 Gently cook onion in oil until soft and translucent.  Add mince and brown lightly.

2 Remove from heat, add potatoes and Stilton and season to taste.

3 Using a side plate as a guide, cut four rounds from the pastry. If you need to re-roll, layer it rather than just squish it together as this will keep the pastry layered and air-filled.

4 Place enough meat mixture in the centre of each pastry round so the edges of the pastry can meet.

5 Brush egg around inside edge of pastry and crimp edges together.

6 Place on non-stick baking sheet and brush liberally with egg.

7 Bake at 190C for 50-60 minutes until golden brown and crisp. Enjoy.

Lucy Cufflin

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Matt Wright
The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.