• 175g/6oz rump steak, finely chopped
• 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, andseason well with salt and pepper.

Divide the dough into six portions. Roll out each portion to 3mm/1/8in thick. Using a 16cm/6 1/2in 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.

by Pak101.com (few years ago!) / 788 views