|175g/6oz rump steak, finely|
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and freshly ground black pepper
1 egg, lightly beaten
|For the pastry|
butter for greasing
275g/10oz plain flour
pinch of salt
100g/4oz butter, cubed
4–5 tablespoons iced water
• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and
rub in the butter with your fingertips until the mixture resembles fine
breadcrumbs. Make a well in the centre and add almost all the water.
Mix together with a flat-bladed knife or spatula, using a cutting action,
until the mixture comes together in small beads, adding more water if the
dough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak,
potato, onion, carrot, Worcestershire sauce and stock in a bowl, and
season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1
⁄8in thick. Using a 16cm/61⁄2in plate as a guide, cut out six circles. Divide the
filling evenly between the circles. Brush the edges with the egg and
bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg,
and bake for 15 minutes. Reduce the oven temperature to 180°C/
350°F/Gas mark 4, and cook for a further 25–30 minutes until golden.
Serve hot or cold.