- Servings : 4
- Prep Time : 2:00 h
- Cook Time : 45m
- Ready In : 2:45 h
- 225g Plain Flour
- 1 tsp baking powder
- 1⁄2 tsp salt
- 60g butter
- 1 egg, yolk only
- 60ml cold water
- 1 egg, beaten for glazing
- For the filling
- 50g carrots, cubed
- 150g potato, peeled and cubed
- 1 medium onion, finely chopped
- 100g rib-eye steak, cut into small cubes
- 1 tbsp chopped parsley
For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling lm and chill in the fridge for an hour.
Prepare the filling. Boil in salted water, the potatoes and carrots cook for 4-5 minutes, until tender, then drain well under cold water.
Preheat the oven to 180oC
Roll the chilled pastry out onto a floured surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and carrot over it. Sprinkle with the chopped parsley and season well with lots of cracked pepper and salt.
Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Make a small hole in the top of the pasty and brush all over with more beaten egg.
Bake seal side up on a tray in the oven for 25-30 minutes, or until golden-brown.