12 oz (340g) shortcrust pastry made with; lard
1 oz (28g) butter
1 tablespoon vegetable oil
1 medium onion, finely diced
1 medium potato, peeled and finely diced
1 medium carrot, peeled and finely diced
12 oz (340g) skirt or chuck steak, trimme; d and thinly sliced
1 fl oz oz (28g) beef gravy
1 salt and freshly ground black peppe; r
1 egg, to glaze
1. Pre-heat the oven to 200'C/400'F/Gas 6.
2. Roll out the pastry to 1/8 inch (0.25cm) thick and cut into 24 x 3 inch (7.5cm) circles. Cover and chill for 30 minutes in the refrigerator.
3. Heat the butter and oil together in a frying pan, add the onion and fry until soft. Add the potato and carrot and cook for 4-5 minutes. Increase the heat slightly, add the beef and cook for 2 minutes, stirring constantly. Stir in the gravy and seasoning then cool.
4. Divide the mixture amongst the pastry circles, brush the rims with water and bring the 2 sides of the pastry to meet over the top of the filling. Pinch together to form a scalloped edge, brush with egg, make an incision on either side of the pasty and chill for 10 minutes. Bake for 15-20 minutes until golden- brown. Serve immediately.
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