makes
6
prep
40 minutes
cook
50 minutes
difficulty
Mid
makes
6
serves
preparation
40
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 1 egg yolk whisked with 1 tsp water, to glaze
Pastry
- 450 g (3 cups) plain flour
- ¾ tsp salt
- 125 g chilled butter, cubed
- 125 g chilled lard, cubed (see Note)
- 125 ml (½ cup) chilled water, approximately
Filling
- 80 g desiree potato (about ½ medium), peeled
- 80 g swede (about ½ medium), peeled
- 250 g trimmed rump steak
- ½ small brown onion, finely chopped
- 2 tsp Worcestershire sauce
- 3 tsp plain flour
- salt and freshly ground black pepper, to taste
Chilling time 15 minutes
Instructions
To make the pastry, place the flour and salt into a large mixing bowl. Add the chilled butter and lard. Use your fingertips to rub in the butter and lard until the mixture resembles coarse breadcrumbs. Sprinkle the iced water over the flour mixture and use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together (the pastry should be soft but not sticky), adding a little more water if necessary. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Divide the pastry into 6 portions and shape each portion into a disc, wrap well in plastic wrap and place in the fridge for 15 minutes to rest.
Preheat oven to 190ºC (170ºC fan-forced). Line a large oven tray with non-stick baking paper.
Meanwhile, cut the potato, swede and rump steak into 8 mm pieces. Combine in a medium bowl with the onion, sprinkle with the Worcestershire sauce and flour and season well with salt and pepper. Toss well to combine evenly.
Roll out one portion of the pastry until about 4 mm thick and cut out a round 14-16cm in diameter using an upturned saucer or bowl as a guide. Set the pastry round aside and repeat with the remaining pastry discs to make 5 more rounds.
Divide vegetable and steak mixture among the pastry rounds, spreading it down the centre and leaving about 2 cm at each end. Brush the edges of the pastry with the egg wash. Working with one pastry round at a time, bring the opposite sides of the pastry together to meet at the top and press the edges together. Use your fingertips to crimp the edge of the pastry. Place on the lined oven tray and brush all over with the egg wash.
Bake in preheated oven for 15 minutes. Reduce the temperature to 180ºC (160ºC fan-forced) and bake for a further 40-50 minutes or until deep golden and the filling is tender. Stand on the tray for 5 minutes before serving warm or cool and serve at room temperature
Baker’s tip
• These pasties can be kept in an airtight container in the fridge for up to 2 days. Reheat in an oven preheated to 160ºC (140ºC fan-forced) for 20 minutes.
• You can buy lard (pork fat) from butchers and gourmet food stores, or you can substitute solidified blended animal fat such as Supafry (available at supermarkets).
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
