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Steak pasties

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 50 minutes

    Makes 4:

    450g/1lb best Irish chuck steak trimmed and in cubes
    2 tbsp oil 1 onion, peeled and roughly chopped
    2 carrots, peeled and diced
    2 turnips, peeled and diced
    2 medium potatoes, peeled and diced
    1 tbsp chopped flat parsley salt and freshly ground black pepper
    100ml/4floz Guinness
    100ml/4floz beef stock
    400g pack shortcrust pastry
    1 egg, beaten, to glaze
    Savoy cabbage wedges, cooked, drained and buttered, to serve


First cook the beef. Heat oil in a pan and gently fry onion over low heat to soften, but not brown. Add beef and turn over and around to brown. Add carrots, turnips and potatoes, parsley and seasoning and cook for a further 2 minutes to coat.

Pour over Guinness and beef stock and bring to bubbling. Turn down to simmer and leave to cook for around 20 minutes, until most of the liquid has disappeared. Remove from heat and cool.

Roll out pastry in to a large oblong. Cut evenly into four smaller oblongs. Divide the filling between each piece of pastry to one side. Fold over the other side of the pastry to enclose the meat and vegetables. Crimp the edges to seal. Brush with beaten egg.

Bake in a pre-heated oven Gas 5 375F 190C for around 30 minutes - or until pastry is crisp and golden.

© Bord Bia

User comments

another free recipe every day

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