Ingredients

The following ingredients have 9 Servings
  • - filling:
  • 3/4lb. - chuck steak, lean
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 large potatoes
  • 2 tablespoon(s) water or stock
  • - salt & pepper
  • - short pastry:
  • 12oz. - plain or self-raising flour (12 heaped tablespoons)
  • pinch(es) salt
  • 6oz. - margarine
  • 3 tablespoon(s) water
  • - beaten egg or milk to glaze

Instruction

  • Pre-heat the oven to fairly warm - Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter.
  • Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side.
  • Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
  • Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round.
  • Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips.
  • Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.