- 2 pounds (900 gm) beef sirloin cut into ½" (1 - 2cm) chunks
- 2 - 3 tbsp (45 ml) flour
- 1/2 medium turnip, diced
- 3-4 medium potatoes, diced
- 2 yellow onions, chopped
- 1½ tsp Worcestershire Sauce (7 ml)
- 1 tsp (5 ml) dried thyme
- fresh chopped parsley
- salt and ground black pepper to taste
- olive oil
- 1½ cups (12 fl oz - 355ml) beef broth
- 1 batch of short crust pastry
Coat the beef chunks in flour and then sauté in oil in batches until lightly browned.
Stir in the chopped onions and continue to cook, stirring gently until onions are translucent and soft.
Season with Worcestershire Sauce, salt, pepper and thyme, stir well and add the beef broth.
Continue to cook at a low temperature, uncovered, until the potatoes and turnip are partially cooked and the liquid has reduced.
Allow to cool to room temperature, then stir to mix.
Remove the meat and vegetables from any excess sauce (reserve for use in gravy)
Divide the pastry into eight and roll into 8 inch (20 cm) rounds spooning the filling into the centre of each.
Brush the edges with water and bring together to form the pasties.
Crimp the edges decoratively with your fingertips.
Place the pasties onto a baking sheet covered with parchment paper or a silicon mat. (four to a sheet - bake in two seperate batches)
Bake at 425°F or 220°C for 15 minutes.
Remove from oven and brush with egg wash, then return to 350°F (180°C) oven for a further 40 minutes.