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Recipes > Meat Pastries
Guyanese and Trinidadian Recipes

Meat Pastries

Ingredients

6 oz short crust pastry
6 oz minced raw beef
6 oz yams or eddoes
1 onion
Eschallot and celery
Stock
Salt and pepper

Preparation

  • Make the pastry.
  • Cut the yams into small cubes, chop the onion and mix both into the minced beef.
  • Season carefully, add chopped eschallot and celery and divide into 4 portions. Moisten with stock.
  • Divide the pastry into 4 pieces.
  • Roll each piece into a round 1/8 inch thick, about 3 inches in diameter.
  • Place mixture on each round, dampen edges of pastry, and fold in half so that the pastry covers the meat or brings edges to the centre.
  • Glaze with beaten egg and bake in a moderate oven for 15 minutes, then reduce heat and cook for 1 hour.
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