Beef and Ham Pastie

Ingredients

• some lean steak into small pieces
• a minced onion
• some chopped parsley
• a small quantity of stock
• season with salt
• season with pepper
• a little grated nutmeg
• Make a short paste
• some white of egg

Method

1. 1

   Fry steak, onion, and parsley in dripping.

2. 2

   Add stock and simmer.

3. 3

   Cool, then fill paste with beef and chopped ham.

4. 4

   Season, fold, moisten edges, and bake.

5. 5

   Brush with egg white before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 260. The excerpt below is the record exactly as published.

Beef and Ham Pastie. Cut some lean steak into small pieces (about an inch square) and fry, together with a minced onion and some chopped pars- ley for a quarter of an hour in a little dripping; turn the meat constantly so that it may not burn. Then pour in a small quantity of stock, cover the pan and let the meat simmer very gently for an hour, after which put it aside to get cold. Make a short paste and roll it out to a medium thickness, and cut it into a round the size of a meat plate ; put the cooked beef on one-half of the paste, and fill in the spaces between the meat with coarsely-chopped ham (or lean bacon), season with salt, pepper and a little grated nutmeg, then fold over the paste, moisten the edges and press them together. Bake in a quick oven, and when nearly done brush it over with some white of egg

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