Picnic pasties
Rump steak pasty recipe with herb and vinegar sauce
4
Serves
30 mins
Prep Time
35 mins
Cook Time
Recipe author
Kathy Paterson
Crispy short crust pastry filled with rump steak is the perfect addition to any meal. Delicious hot or cold, we love taking them on a picnic. Don't forget to pack the herb sauce for the adults.
Crispy short crust pastry filled with rump steak is the perfect addition to any meal. Delicious hot or cold, we love taking them on a picnic. Don't forget to pack the herb sauce for the adults.
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Ingredients
Beef
250g Quality Mark rump steaks
i
cut into small cubes
2 waxy potatoes
i
peeled and cut into small cubes
1 onion
finely diced
1 Tbsp Worcestershire sauce
i
4 sheets shortcrust pastry
i
1 egg
lightly beaten
1 Tbsp finely chopped parsley
Herb and vinegar sauce
1 cup firmly packed flat-leaf parsley
1 cup firmly packed basil leaves
1/4 cup capers
drained
1 tsp Dijon mustard
2 Tbsp white wine vinegar
1/4 cup olive oil
2-3 anchovy fillets
2 garlic cloves
crushed
Method
To make beef
To make sauce
To serve
1
Preheat the oven to 190°C.
2
Line a baking tray with baking paper.
3
In a bowl, place the cubed rump steak, potatoes, onion and Worcestershire sauce, if using.
4
Season with salt and freshly ground black pepper and mix well to combine.
5
On a lightly-floured bench, place one pastry sheet.
6
Using a small plate as a guide (about 19cm diameter), cut out a circle.
7
Repeat with remaining pastry sheets.
8
Divide the filling between each pastry round.
9
Brush the edges with a little egg glaze.
10
Fold over the pastry to cover the filling, forming a half-moon shape.
11
Secure the edges by crimping together.
12
Place pasties on the tray and brush evenly with egg glaze.
13
Make a small slit in the pastry top to allow the steam to escape.
14
Sprinkle with the chopped parsley.
15
Place in the oven and cook for 35-40 minutes until the pasties are brown and crisp.
Nutrition Information per Serving (424g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
5048kJ (1217 kcal)
Protein
30.4g
Total Fat
74g
Saturated Fat
37g
Carbs
106g
Dietary Fibre
6g
Sodium
1176mg
Iron
5.3mg
Zinc
3.8mg
Vitamin B12
1.9µg
