Sorry to all the pasty purists but I am not a fan of Swede or turnip in mine.
Pastry
280g Plain Flour
140g Butter
3 or 4 tablespoons cold water
Pinch Salt
1 Lightly beaten egg to brush pastry
Filling
225g Rump steak
225g waxy potato cut into small dice
1 small onion chopped.
1 Carrot cut into small dice.
Salt & Pepper
Make the pastry first. Sift the flour and salt into a bowel. Cut the butter into small cubes and add to the flour. Rub the flour and butter together until the mixture resembles breadcrumb. Add the water and mix to a dough. Wrap in cling film and put in the fridge to rest for 30 minutes, longer if preparing ahead.
Preheat the oven to 200 or Gas 6
Cut the steak into small cubes and put in a bowl then add the potato, onion, carrot and season very well – a lot of pepper is great in these. Mix together.
Remove the pastry from the fridge and roll out on a floured surface. You will need a roughly 20cm plate or pan lid to cut around. Cut the rolled pastry into 4 rounds. Divide the mixture between the pastry rounds leaving 1.5cm free around the edge of each disk. Brush the beaten egg all round the 1.5cm edge of each disk and bring the pastry edges together above the filling and crimp together. Be careful not to stretch and tear the pastry as you do this – you may need to remove a little of the filling.
Place the crimped pasties on a lightly greased baking tray and brush the outsides with the beaten egg. Put the tray into the preheated oven for 25 minutes then reduce the temperature to 160 or Gas 3 and cook for 25 minutes more.
