Pastry
3 cups (750 ml) cake flour
¼ tsp (2 ml) salt
2 tsp (10 ml) baking powder
150 g butter, cubed
about 2/3 cup (160 ml) cold water
beaten egg and milk to
glaze
Filling
500 g rump steak, cut into 1.5 cm cubes
1 large onion, peeled and chopped
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
3 Tbsp (45 ml) Worcestershire sauce
salt and
freshly ground black pepper to taste
- For the pastry, sift the dry ingredients together. Rub in butter until the mixture is crumbly. Add the water and mix to form a soft pastry. Cover and refrigerate for 30 minutes. Roll out the pastry on a floured surface to 3 mm thick. Cut out six rounds (about 18 cm in diameter) using a side plate.
- Mix the filling ingredients together well. Divide among the pastry rounds, spooning the mixture in the centre of each. Moisten the edges of the pastry with water and fold the unfilled sides over the filling to form an oblong shape. Seal edges and chill for about 15 minutes to prevent pastry shrinking during baking. Transfer the pasties to a greased baking tray and brush with beaten egg and milk. Made a small slit in the top of each pasty. Bake in a preheated oven at 200 °C for 10 minutes, then reduce to 180 °C for about 20 minutes.
Serves 6
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