|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
170gms
|
4.25kg
|
|
Butter or margarine
|
85gms
|
2.1kg
|
|
Salt
|
a pinch
|
30gms
|
|
Baking powder
|
¼ tsp
|
25gms
|
|
Cold water to mix
|
|
|
Sieve flour with baking powder and salt. Rub in the butter
or margarine to breadcrumb consistency. Add sufficient water to make a dough
that is neither too dry nor wet. Roll out and cut into rounds about 10cm (4”)
in diameter. Fill with prepared filling. Fold them over to make half a circle
and press the edges firmly and flute them. Brush them over with a little milk.
Bake at 220oC (425oF) for about 15 minutes.
Filling:
|
Ingredients
|
For 4
|
For 100
|
|
Meat
|
455gms
|
11.3kg
|
|
Potatoes
|
225gms
|
5.65kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Tomato ketchup
|
15ml
|
375ml
|
|
Stock
|
30ml
|
750ml
|
|
Fat
|
15gms
|
250gms
|
|
Salt
|
to taste
|
50 – 80gms
|
Boil or roast meat and dice into even-sized pieces. Boil and
dice potatoes. Chop onions. Heat the fat. Saute onions. Add meat and potatoes.
Remove from fire. Add ketchup, stock and salt. Mix well and use as required.
