by Cat Firman and Chris Dalrymple for £10.94
28th May 2006
Pages: 1 2
5. Once that lot was cooked, we added a little egg to the mixture to bind it (a stroke of genius I reckon), and added it to the pastry, which was handily spread out on a baking tray.
6. Next, we had to close that bad boy up. For authenticity, we want to get the all important crust along the top, so it was a good job we'd cut the pastry oval big enough so we had some foldage at the top.
She was then brushed with the leftover egg, and popped in the oven for about 25 mins.
The result, one big ass pasty. Estimated size and weight, that of a baby, or possibly a small dog. Needless to say it tasted delicious, and fed us for over a week.