Ingredients Jump to Instructions ↓

  1. 500g frozen shortcrust pastry, thawed

  2. 300g (12oz) potato, finely sliced

  3. 225g (8oz) onion, finely diced

  4. 100g (4oz) carrot or swede, finely diced

  5. 300g (12oz) good braising steak, cut into small pieces Salt and black pepper Beaten egg to glaze

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C, (180C for fan assisted), 400F, gas mark 6. Divide the pastry into six even pieces. Roll each one out, large enough to cut out a 17.5cm/7" disc. Lay some thinly sliced potato across centre of one pastry disc and top with diced onion. Scatter over diced swede or carrot (or a combination of both). Place one-sixth of the diced steak on top of vegetables and season with salt and black pepper. Top the meat with further slices of potato to keep in the moisture. Brush pastry lightly with beaten egg and bring up sides to meet over the filling. Press edges firmly together to seal. With a sharp knife knock up edges to complete sealing process. Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand. Brush with beaten egg and repeat with all remaining ingredients. Bake for 15 mins then reduce the oven temperature by 20C and continue cooking for further 20-25 mins.


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