• 2 cups plain flour
  • pinch salt
  • 1 tablespoon sugar
  • 125g butter
  • 3-4 tablespoons iced water

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.





  • 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

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