My mum used to make these and I loved them. I did not have them all the time. I never understood why I got them sometimes, but as time went by I had them more and more.
Pastry: 1 tab. soy flour, 1 tab. dry milk powder, 1 teasp. wheat germ, 1 1/2 cups wholemeal flour, pinch salt, 85g. butter, 1-2 tabs cold water.
Mix flour, soy flour, milk powder, & wheat germ together. Rub in butter until fine and grainy. Make a well in centre & sprinkle in the water, a little at a time. Stop adding the water when you can gather the dough into a compound ball. Refrigerate one hour to let the dough rest.
Roll out pastry to desired thickness on a floured board, cut into rounds and fill with recipe below. Brush the edges of the pastry with water.
Join the 2 edges together and crimp with the fingers. If desired, seal the joints by brushing with egg yolk.
Put pasties on a lightly greased baking tray and bake in a moderate oven (180′) 20 to 25 minutes.For a nice finish,brush the tops with beaten egg yolk about 5 minutes before taking them out of the oven.
This recipe makes 4 large pasties.
Filling: 250g. minced steak, 1onion, 1 small capsicum, 1 lg. tomato, 1 teasp. chilli powder, 1/4 teasp. basil (optional), 1 stalk celery with leaves (optional), juice of 1/2 lemon.
Chop celery, onion, tomato and capsicum finely and combine well with other ingredients. Divide into 4 equal portions and fill pasties, as above.
The lemon juice gives this filling a particularly nice flavour.