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.
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