Bulgogi Pasty RecipeIn England pasty's and pies are common place, enjoyed by many English people. There is a variety of fillings like the famous Cornish pasty and more simplistic cheese and onion, there is also a large number of regional fillings and delicacies that are enjoyed throughout the UK.
Having seen how they are made and enjoyed several different types, I felt I should adapt it to Korean food and make pasty's with a Korean flavour and filling, hence a Bulgogi pasty.
Pasty's are essentially a filling covered with pastry and then cooked until golden brown. In English history they were made for miners as a day's food, Large pasty's were filled with meat and a miner would take the pasty down the mine and eat it bit by bit during the day.
This is simply my take on pasty's with a Korean filling, It is popular with my friends and family who enjoy them on picnics and days out.
I have used the following ingredients:
400g plain flour
400g sliced beef
The first thing you need to do is marinate the beef and vegetables, it is best if the beef is as thinly sliced as possible. Put the beef in bowl and add about 4 tablespoons of bulgogi sauce, cut the potato, swede and onion in to small cubes and add to the bowl, mix this together and leave in a cool place for about an hour.
For the pastry put the flour, butter and eggs in a bowl, mix together until it forms a thick paste. Wrap in cling film and put in the fridge for about 40 minutes.
Once you are ready to make the pasty's, remove the pastry from the fridge, break it in to handfuls and roll it with a rolling pin until its fairly thin, and roundish in shape. Put a handful or so of filling in the middle of the pastry and lift up the sides of the pastry over the meat and fold them together. You can make the pasty's any size and shape that you want to.