Aussie Beef Pasty

• chuck steak, finely diced500g
• potato, finely diced2 piece
• onion, finely diced1 piece
• carrot, finely diced1 piece
• shortcrust pastry4 sheet
• worcestershire sauce1 tbsp
• egg, beatenegg wash1 piece
• salt1 tsp
• black pepperbe generous1 tsp

Method

1. 1

   Preheat oven to 200°C and line a baking tray with baking paper.

2. 2

   In a bowl, combine finely diced beef, potato, onion, and carrot; season heavily with salt and pepper and add worcestershire.

   Dice everything 5mm or smaller — it cooks inside the pastry.

3. 3

   Cut shortcrust pastry into 18cm rounds.

4. 4

   Pile a quarter of the filling onto each round, leaving a border.

5. 5

   Brush the border with beaten egg, fold over to form a half-moon, and crimp the edge tightly.

   A proper pasty has a thick crimped seam.

6. 6

   Brush all over with egg and slash the tops twice to vent.

7. 7

   Bake until pastry is deep golden and filling tender, about 45–50 minutes.

   Tap one — it should sound hollow.

Per serving

620

kcal

35g

protein

48g

carbs

30g

fat