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Ingredients
250 g (9 oz) rump steak
115-140 g (4-5 oz) onions, chopped
85 g (3 oz) turnip, chopped
225 g (8 oz) potato, peeled and sliced thinly
Pinch of dried thyme
500 g (18 oz) ready-made shortcrust pastry
1 egg, beaten, to glaze
Preheat oven to 180C, 350F or gas mark 4.
To make filling, remove fat from meat and cut into rough cubes. Mix with vegetables, thyme and season with salt and freshly ground black pepper.
Roll out pastry and cut into two large dinner-plate-sized circles. Divide steak mix between the two, putting it down the middle. Brush rim of pastry with beaten egg. Fold over pastry to make a half circle or bring up the sides to meet over the top of the filling and pinch together into a scalloped crest going right over the top of the pastry. Make two holes on top so the steam can escape.
Place pasties on a baking tray and brush with beaten egg. Bake for 40 minutes. Serve hot or cold.
(Serves 2)
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