1 stubbie of beer
500g of self raising flour
1 teaspoon of salt
Oil for frying
Pour beer into a bowl and add the self raising flour and salt. Mix this with your hands until a smooth dough is achieved, adding more flour if necessary. Knead the dough for 4-5 minutes, then set aside to rise. Cover in plastic or with a damp cloth. Allow the dough to increase by 50-100% in size. The longer you leave it the more it will rise. Divide and roll into gold ball size pieces. Flatten these into 20cm disks. Paint the top side of these with water then place the filling of your choice in the centre, allowing enough room for you to fold these in half to form a pastie. Press the edges together to seal.
Heat oil in a pan, then place the pasties and turn when golden brown. Cook these on three sides.
Enjoy hot or cold.
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