- 1kg rump steak
- 4 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 500ml chicken or beef stock
- 1 bay leaf
- 4 peppercorns
- 2 medium onions, diced
- 250g potatoes, cut into 1cm dice
- 250g carrots, cut into 1cm dice
- 125g frozen peas
- 1 tablespoon cornflour
- 4 packets ready rolled puff pastry
- 2 egg yolks
Dice the beef to approximately 1½cm square and season well with salt and pepper. Heat the oil and sauté the meat in small batches until well browned. Take the meat out of the pan and sauté the onion until golden brown. Return the meat to the pan and add the stock, Worcestershire sauce, bay leaf and peppercorns. Cover and place in a moderately hot oven (170˚C) to braise for about an hour until the meat is soft.
Meanwhile par-boil the carrots and potatoes until just tender. When the meat is cooked return it to the stove and thicken the juices with the cornflour. Add the drained carrots and potatoes and the frozen peas, adjust the seasoning, then allow the mixture to cool.
Make the sauce by whisking together the lemon juice, oil, vinegar, garlic,
oregano and seasoning with salt and pepper. Pour over the chicken and
leave to marinate for 1 hour.
Cut out pastry circles roughly 12cm in diameter. Place a good spoonful of the meat filling to one side of the pastry, leaving a margin around the edge. Brush the edge of the pastry with the beaten egg yolk and fold the circle in half over the filling so that the two edges meet. Crimp the edges together to create a tight seal. Place the pasties on a baking tray with the crimped edge uppermost and brush with beaten egg yolk. Bake in a pre-heated oven at 180° for approximately 20 minutes until golden brown.