Masie's Pastie

These pasties are delicious , filling, cheap and easy to make.  They can be made the day before needed or part made several days before needed and put together on the day.  All the main ingredients can be purchased at the Farmers'  market.  Skirt Steak or Oyster Blade are the meat of choice.  They can be made without meat.
Maisie always included a swede,  potato and onion.  I like to add a carrot, parsnip and some peas for colour. I also add plenty of Black Pepper and salt to taste.
I serve it with Bess' Tomato Sauce or Sweet Chilli sauce.

Select one of each of the vegetables you wish to use, (2 potatoes).  Dice into 1 cm. cubes.
Par freeze the meat and cut into small thin strips.
Place all in a large Microwave safe dish and Microwave on high for 10 mins.
Add a handful of frozen or fresh peas.
Stir through 1 dessertspoon of Gravox
Allow to cool.

Sour Cream Pastry
This recipe is based on Maggie Beer's recipe.
200g chilled butter
250g plain flour

Rub butter into flour until it resembles breadcrumbs.
Stir in 120g, sour cream,  until it comes together.
Pat into a flat disc , wrap in plastic, and refrigerate for at least 20 mins.
Roll out into a large rectangle,  (or 6 bread and butter size circles) when ready to use .
Place the pastry on a large baking tray,  fill with cooked , cool vegetables.
Pull side up to form a ridge along the top.
Brush with egg wash,  and make slits along each side.
Bake in a preheated hot oven, 200 o C,  until nicely brown. (25/30 mins)
This will make 6 large serves.

If you don't wish to make the pastry use Butter Puff Pastry.

The Oyster Blade Steak for this recipe was bought from MEADOW VALE.
The vegetables were bought from Spring Creek Organics.