Preparation Notes: plus cooling
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- 1 vegetable oil
- 200 (7oz) rump steak, trimmed of excess fat, cut into 2cm (3/4in) pieces
- 1 large carrot, finely diced
- 1 small onion, finely chopped
- 1 medium potato, finely diced
- 6 long fresh rosemary sprigs
- 75 (3oz) frozen peas
- 1 1/2 Worcestershire sauce
- Flour, to dust
- 500 pack shortcrust pastry
- 1 egg, lightly beaten
- Step 1
Heat oil over high heat in a large pan. Brown beef all over - do this in batches, if necessary, to stop it sweating. Remove beef from pan and set aside. Add carrot, onion and potato to the pan and fry for 5min until coloured, then pour in 25ml (1fl oz) water and mix well, scraping up any sticky bits from the pan. Lower heat, cover and cook for 5min until vegetables have softened.
- Step 2
Finely chop leaves from two rosemary sprigs. Return beef to the veg pan with the chopped rosemary, peas and Worcestershire sauce. Check seasoning, then tip mixture on to a large plate and leave to cool.
- Step 3
Preheat oven to 180°C (160°C fan) mark 4. Lightly flour a surface and roll the pastry out until it measures slightly larger than a 35.5cm (14in) square. Trim the edges to neaten and cut into four equal squares.
- Step 4
Put a quarter of the beef mixture on to the centre of one square and brush the surrounding pastry with egg. Gather up the pastry around the filling and pinch at the top to seal (making a moneybag shape). Tie a stalk of rosemary around the pinched part and transfer the pasty to a baking tray. Brush all over with more egg. Repeat with the remaining pastry squares and filling.
- Step 5
Cook pasties for 30-35min until golden. Serve with a green salad.
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To freeze
Make to the end of step 4. Open-freeze pasties on their tray until solid, then wrap tray well with clingfilm and freeze up to 1 month
Per Serving:
- Calories: 739
- Total carbs: 73 g
- Sugars: 6 g
- Total fat: 42 g
- Saturated fat: 13 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
