BE-RO Beef Pasty

Ingredients

• MINCE $-lb. STEAK
• add a tablespoonful of Water
• a level tablespoonful of Flour
• MAKE HALF THE QUANTITY OF BE-RO ‘RUFF PUFF’ PASTE

Method

1. 1

   Mix minced steak and season it to taste, add a tablespoonful of Water, and a level tablespoonful of Flour.

2. 2

   Make half the quantity of BE-RO ‘Ruff Puff’ Paste.

3. 3

   Cut into two portions and roll these out the size of a small dinner plate.

4. 4

   Grease an old plate and cover it with one portion of the Paste.

5. 5

   Then cover the centre with the Meat, and wet the edge all around.

6. 6

   Cover with the other round of Paste and press the edges together.

7. 7

   Trim the edge and decorate the top with cuttings of paste.

8. 8

   Brush over with beaten Egg (or Milk).

9. 9

   Prick the top and bake in a hot oven (425°-450° F.) about half an hour.

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 4. The excerpt below is the record exactly as published.

BE-RO Beef Pasty MINCE $-lb, STEAK, and season it to taste, add a table- spoonful of Water, and a level tablespoonful of Flour. Mix to consistency of Sausage Meat (or Sausage Meat may be used). MAKE HALF THE QUANTITY OF BE-RO “RUFF PUFF” PASTE

Cook this with the app: pantry check, scaling, and the assistant.