pastie magic

pastie: a staple in the welsh diet. a basic creation of potatoes and canned (yes, canned) corned beef within a pastry shell.

my challenge was to make the best darn pastie a welsh-man has ever tasted.

the american (although haphazard and completely unhealthy) perfected version of a traditional welsh meal.

6 small potatoes - peeled if desired, cut and boiled until soft

1 small yellow onion - diced

2 cloves garlic - minced

5 TBSP olive oil/butter

2 tins corned beef (beware - looks v.gross)

1 cup milk (i used whole - more fattening ingredients usually make for a better meal)

salt & pepper to taste

2 packages sainsbury's pastry mix

1 egg - beaten

- saute garlic & onion in small amount olive oil/butter until soft. about 2-3 minutes on medium heat.

- add cooked potatoes. add milk as needed.

- add corned beef and remaining tablespoons of butter.

- mix ingredients well. you may need to add more milk here; mixture should be very creamy (which means inevitably fattening) thicker than a stew, not runny at all. reduce heat to low.

- add salt & pepper to taste.

- while mixture is simmering, follow instructions for pastry mix (very easy, just add water)and form 12 big, flat, round discs with pastry dough.

- place large spoonful of corned beef/potato mixture on one side of pastry disc. fold over other side. pinch around edge to create seam.

- brush pastry parcels with egg wash.

bake @ 350 for 25 minutes, or until pastry is golden brown. makes 12 small pasties, or in my case 7 small ones and 1 mammoth pastie.

*this recipe was tasted, tested and approved by a certified welshman. mmm! mmm! good!