Preheat the over to 200 ?C, and preheat a baking tray on the top shelf.
Melt the butter in a wide-bottomed saucepan, and very gently fry the three kinds of diced veg with the allspice and thyme for 15 minutes. Take the pan off the heat when the vegetables are cooked through but still retain some bite, and stir in the peas and season. Add the cold meat and its liquid, mix thoroughly and chill in the fridge.
Sprinkle your work surface with four, the roll the pastry out to a 5mm thickness. Use a 20cm plate or bowl to cut out circles of pastry. Brush the circles with beaten egg, divide the filling into four and pile in the middle of the patry circles, leaving at least an inch around the edges. Bring the pastry up and around, using a baker's pinch to crimp the seam, securing firmly so no steam escapes, and brush with egg wash. Take the tray out of the oven, sprinkle on a little flour, and position the pasties on the tray.
Bake for 30 minutes or until golden.
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|Serving Size: 1 Serving (2389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16297 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1834.7g||2446 %|
|Saturated Fat 1161.4g||5807 %|
|Monounsaturated Fat 475.6g|
|Polyunsanturated Fat 69.1g|
|Cholesterol 4911.9mg||1511 %|
|Sodium 13073.8mg||451 %|
|Potassium 964.2mg||25 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 13.5g|
|Protein 23.6g||34 %|
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Calories per serving: 16297
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