Ingredients
For the Pastry
- 1 lb (450g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 1/2 oz (125g) unsalted butter
- 2 egg yolks
- 1/2 cup (125ml) cold water
For the Filling
- 1 lb (450g) finely diced, peeled potato
- 5 1/4 oz (150g) finely diced yellow onion
- 5 1/4 oz (150g) finely diced rutabaga (swede)
- 1 tablespoon all-purpose flour (plain flour)
- 1 1/2 oz (40g) butter
- 10 1/2 oz (300g) chopped rib-eye steak or similar
- Salt and black pepper, to taste
- 1 beaten egg
Method
- First you need to make the pastry.
- Put the flour, salt, butter, egg yolks and baking powder in a food processor.
- Process until the mixture looks like crumbs, then add the water slowly until you get a dough.
- You might not need all the water.
- Wrap the dough in plastic wrap (Clingfilm) and chill it for an hour in the refrigerator.
- Preheat the oven to 350 degrees F (180 degrees C).
- Roll out the pastry, taking care not to tear it.
- Cut out 6 rounds, using a dinner plate as your template.
- Now grind some salt and pepper over the vegetables.
- Put the beef in a bowl and mix with the flour and some salt and pepper.
- Divide the beef mixture between the dough circles, and then the vegetable mixture, leaving a border.
- Dot the filling with butter, then brush the egg around the outside of the circles.
- Fold the circles up to make half-moon shapes.
- Crimp the pastry then brush the whole pasties with beaten egg.
- Use a sharp knife or a fork to poke a couple of steam-holes in the center of each pasty.
- Bake for 50 minutes or until cooked through and golden brown.
- Let them rest for 10 minutes before serving.