Beef and Olive Pasties
- Serves: 3
- Complexity: medium
- 75 g (3 oz) plain flour
- 75 g (3 oz) wholemeal flour
- 1 teaspoon 'easy blend' dried yeast
- 25 g (1 oz) soy margarine
- 5 tablespoons skimmed milk
- 250 g (8 oz) lean minced beef
- 1 small onion, sliced thinly
- 2 firm tomatoes, skinned and chopped
- 1 garlic clove, crushed
- 8 stuffed green olives, halved
- milk, to glaze
- 1 tablespoon bran
- salt and freshly ground black pepper
- To garnish:
- sliced tomatoes
- finely chopped basil
Combine the flours and yeast in a large bowl with a pinch of salt. Rub in the margarine evenly with the fingertips. Warm the milk until it is tepid, and then stir in just enough to make a firm dough.
Knead the dough until smooth. Place in a bowl, cover with a damp cloth and leave in a warm place until the dough is well risen and springy to the touch.
Meanwhile, fry the minced beef without added fat for about 5 minutes. Drain off any excess fat. Add the onion, tomatoes, garlic and olives and season with pepper.
Divide the dough into 4 portions and roll each one out on a lightly floured surface to make four 15 cm (6 inch) rounds. Place a tablespoon of the filling in the centre of each round. Brush the edges lightly with some milk. Fold over one side of the round to enclose the filling, making a semi-circle. Bring the bottom edge slightly over the top and then pinch them firmly together to seal.
Lift the pasties carefully on to a greased baking sheet and bend them slightly to form crescent shapes. Pierce a small hole in the centre of each pasty to allow steam to escape. Cover them with a cloth and leave them in a warm place for about 30 minutes to rise, until the dough is springy to the touch.
Brush the pasties lightly with some milk and then sprinkle the tops with bran. Bake in a preheated oven, 200°C (400°F), Gas Mark 6. for about 25 minutes until firm and golden brown. Garnish with sliced tomatoes and finely chopped basil.