Beef Pastry


  • 250g topside steak
  • salt and pepper
  • 2 medium potatoes, peeled
  • 250g flaky or rough puff pastry
  • 1 onion, chopped
  • 1 egg, beaten
  • 1 tablespoon chopped parsley
  1. Cut the meat and potatoes into small dice. Mix with the onion and parsley. Sprinkle with salt and pepper. Roll out the pastry thinly and cut into rounds using a saucer as a guide. Put some mixture on one half of each round, leaving a margin of pastry. Brush the edges with water, fold pastry over to form a half circle and seal the edges securely. Glaze with beaten egg and place on a Scone Tray. Bake in a hot oven (220°C) for 10 minutes, then reduce heat to moderate (180°C) and con tinue cooking until meat is tender, about 1 hour. Cover pastry with greaseproof paper for last ½ hour to prevent over-browning. Makes about 4 pasties


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