Method
1. Place flour, salt, sugar and butter in a large bowl.
2. Rub butter with the fingertips until mixture resembles coarse breadcrumbs.
3. Sprinkle on the water and mix together until a firm dough. Add water if needed.
4. Refrigerate for 30 minutes.
Meanwhile...
Filling
Ingredients
250g minced steak
1 large turnip, grated
1 large swede, grated
1 small onion, finely chopped
1 large carrot, grated
handful parsley, finely chopped
3 potatoes, grated
salt and pepper to season
Glaze 1 beaten egg
Method
5. Preheat oven to a very hot oven, 220 C.
7. Place all the ingredients in a bowl and mix well.
6. Divide the dough into 6 pieces.
8. Roll out each piece on a floured surface into a circle the size of a small saucer.
9. Divide the filling among the pastry rounds and moisten edges of the pastry with some of the egg mixture.
10. Fold circles over into a half-moon shape and press edges firmly together
11. Brush tops with egg mixture and place on a greased baking tray
12. Bake in 220C oven for 20 minutes and then lower to moderate oven (180C)
and bake for a further 25 minutes or until the pasties are well cooked.
Serve with tomato sauce, beerenberg Tomato Relish tastes sensational
