Ingredients
- 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
Instructions
- 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