Bob Simon > wrote:

> Hello, this is the wife. Thanks for replying. These *are* more like
> pasties. They're made of an egg bread dough, which was 1/4 inch thick
> and cut into circles of 4 inches diameter. Then we put a heaping
> teaspoon of cooked ground meat, hard-cooked egg and seasonings in the
> center, folded them in half, and baked them at 350 for about 15
> minutes. So I'm concerned that a re-baking at 400 for another 15
> minutes would be way too much time. What do you think? Also, do you
> think we should brush them with an egg wash before re-baking? We
> forgot to do that on the initial baking!

Brushing them with an egg wash might be a good idea, at least with some
of the pasties, to see if you like them better that way. Russian
pirozhki, a kind of pasties, are often enough brushed with egg wash. I
think it would work even with the already baked pasties.

As to the temperature and the time, here, for comparison, are some
suggestions from commercial sites, both for frozen and for defrosted
pasties:

<http://www.pastyman.com/cooked-cornish-pasties.php>

<http://www.ilovepasties.com/shipping.htm>

<http://www.dobberspasties.com/v2/the_pasty.php>

<http://www.pasties-by-post.co.uk/cooking.php>

<http://www.pasty.com/faq.html#bake>

<http://www.wiltshirefarmfoods.com/frozen-ready-meals/beef-ready-meals/cornish-pasty_410503.asp#intrStart>

Victor