Beef & potato pasties

• 400gDiced braising steak
• 300gPotatoes
• 1Carrot
• 1Brown onion
• 1 tspDried thyme
• 1 tbspPlain flour, for dusting
• 2 sheetsReady-rolled shortcrust pastry
• 20gButter
• 1Egg, beaten

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan) and line a large tray with baking paper. Take the pastry out of the fridge. Trim any fat or gristle from the beef and cut it into 1cm pieces.

2. 2

   Peel the potatoes and carrot and cut them into small, thin pieces about 1cm across. Finely chop the onion. Mix everything with the beef, thyme, 1 tsp salt and lots of black pepper.

3. 3

   Unroll the pastry and cut each sheet in half. On a lightly floured surface, roll each piece out a little, then cut a 20cm round using a side plate as a guide. Pile a quarter of the filling onto one half of each round, leaving a 2cm border, and dot with the butter.

4. 4

   Brush the edges with beaten egg, fold the pastry over and press the edges together firmly. Crimp by folding the edge over itself in small pinches, then cut a small steam hole in the top and brush all over with egg.

5. 5

   Bake for 20 minutes, then turn the oven down to 170C (150C fan) and bake for 30 minutes more, until deep golden. Push a skewer through the steam hole: the potato inside should be completely soft.

   50 min, mostly hands-off

6. 6

   Cool on a rack for at least 10 minutes before eating, as the filling is very hot. To keep them, cool completely, then wrap and chill or freeze.

   15 min, mostly hands-off