{"id":8026,"date":"1976-02-26T09:17:53","date_gmt":"1976-02-25T22:17:53","guid":{"rendered":"http:\/\/yewenyi.net\/wpblog\/?p=8026"},"modified":"1976-02-26T09:17:53","modified_gmt":"1976-02-25T22:17:53","slug":"chilli-beef-pasties","status":"publish","type":"post","link":"https:\/\/yewenyi.net\/wp\/old\/?p=8026","title":{"rendered":"Chilli Beef Pasties"},"content":{"rendered":"<p style=\"text-align: justify\">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.<\/p>\n<blockquote>\n<p style=\"text-align: justify\">Pastry:\u00a0 1 tab. soy flour, 1 tab. dry milk powder, 1 teasp. wheat germ,\u00a0 1 1\/2 cups wholemeal flour, pinch salt, 85g. butter, 1-2 tabs cold water.<br \/>\nMix flour, soy flour, milk powder, &amp; wheat germ together.\u00a0 Rub in butter until fine and grainy.\u00a0 Make\u00a0 a well in centre &amp; sprinkle in the water, a little at a time.\u00a0 Stop adding the water when you can gather the dough into a compound ball.\u00a0 Refrigerate one hour to let the dough rest.<br \/>\nRoll out pastry to desired thickness on a floured board, cut into rounds and fill with recipe below.\u00a0 Brush the edges of the pastry with water.<br \/>\nJoin the 2 edges together and crimp with the fingers. If desired, seal the joints by brushing with egg yolk.<br \/>\nPut pasties on a lightly greased baking tray and bake in a moderate oven (180&#8242;)\u00a0 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.<br \/>\nThis recipe makes 4 large pasties.<br \/>\nFilling:\u00a0 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.<br \/>\nChop celery, onion, tomato and capsicum finely and combine well with other ingredients.\u00a0 Divide into 4 equal\u00a0 portions and fill pasties, as above.<br \/>\nThe lemon juice gives this filling a particularly nice flavour.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>My mum used to make these and I loved them. I did not have them all the time. I never[&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[769,1414,2166,3021,3219],"class_list":["post-8026","post","type-post","status-publish","format-standard","hentry","category-food-diary","tag-chilli-beef-pasties","tag-food","tag-lunch","tag-recipie","tag-school"],"_links":{"self":[{"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=\/wp\/v2\/posts\/8026"}],"collection":[{"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8026"}],"version-history":[{"count":0,"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=\/wp\/v2\/posts\/8026\/revisions"}],"wp:attachment":[{"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yewenyi.net\/wp\/old\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}