Pasties

Ingredients:

· 1 small onion, small dice

· 3 carrots, small dice

· 3 celery ribs, small dice

· 5 cloves garlic, minced

· 1 # ground lamb or beef

· 3 T. tomato paste

· 1 C. Guinness

· 3 T. flour

· 2.5 C. beef stock

· 1/3 C. frozen peas

· 1/3 C. frozen corn

· 1/3 C. potatoes, diced and blanched

· 2 tsp. Worchestershire sauce

· 1 tsp. dried thyme or 2-3 sprigs fresh, stripped

· ½ tsp. horseradish

· Salt and pepper

· 2 boxes premade pie dough

· 2 eggs, beaten

Preparation

1. In a large pot, sweat the onion, carrot, celery, and garlic until almost tender, and then add the ground lamb or beef, breaking it up into large chunks. Combine all ingredients well, and when ground meat is cooked through, add the tomato paste and cook slightly (being careful not to burn it to the bottom of the pan). When the paste is toasted deglaze the pot with the Guinness, scraping up anything that stuck to the bottom. Then add the flour and reduce heat to medium low and cook out the starches. Next add the beef stock, worchestershire, peas, corn, and potatoes. Bring to a boil and then reduce to a simmer. After everything las simmer for 30-45 mins or until it has thickened and reduced slightly, add the thyme, and horseradish. Continue to let simmer until the mixture has thickened will, but it still a little loose. Season with salt and pepper. Let cool slightly.

2. Roll out the pastry dough and cut into 5” – 5.5” circles. Place the meat mixture in the dough and fold over in a half circle; place on a silicone baking sheet lined sheet tray. Using a fork, crimp the folded edges. Brush lightly with the beaten egg. Bake in a preheated 385 degrees oven for 12-16 minutes, or until brown and cooked through. THE BAKE TIME IS APPROXIMATE.