Beef And Pork Pasties

Recipe from

Oxmoor House


1/4 pound ground chuck
1/4 pound ground pork
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon rubbed sage
1/8 teaspoon dried whole savory
1/8 teaspoon white pepper
1/2 cup beef broth
1/4 cup cooked mashed potatoes
1/4 cup fine dry breadcrumbs
1 egg, beaten
2 (17 1/4-ounce) packages frozen puff pastry, thawed
1 egg, beaten


Combine meat, onion, and celery in a large skillet; cook until meat is browned, stirring to crumble. Drain off pan drippings. Add next 7 ingredients; reduce heat and simmer, uncovered, 5 minutes. Remove from heat; stir in potatoes, breadcrumbs, and 1 egg. Set aside, and let cool.

Cut each sheet of puff pastry into 4 equal squares. Place 2 tablespoons meat mixture on each square; brush edges of pastry with beaten egg. Fold pastry in half to form triangles; press edges together with tines of fork to seal.

Place on lightly greased baking sheets. Brush tops with beaten egg. Bake at 375° for 25 to 30 minutes or until lightly browned.