Picnic pasties
Rump steak pasty recipe with herb and vinegar sauce
Serves
4
Prep Time
30 mins
Cook Time
35 mins
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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ShareIngredients
250g Quality Mark rump steaksi
cut into small cubes2 waxy potatoesi
peeled and cut into small cubes1 onion
finely diced1 Tbsp Worcestershire saucei
4 sheets shortcrust pastryi
1 egg
lightly beaten1 Tbsp finely chopped parsley
1 cup firmly packed flat-leaf parsley
1 cup firmly packed basil leaves
1/4 cup capers
drained1 tsp Dijon mustard
2 Tbsp white wine vinegar
1/4 cup olive oil
2-3 anchovy fillets
2 garlic cloves
crushed
Method
Preheat the oven to 190°C.
Line a baking tray with baking paper.
In a bowl, place the cubed rump steak, potatoes, onion and Worcestershire sauce, if using.
Season with salt and freshly ground black pepper and mix well to combine.
On a lightly-floured bench, place one pastry sheet.
Using a small plate as a guide (about 19cm diameter), cut out a circle.
Repeat with remaining pastry sheets.
Divide the filling between each pastry round.
Brush the edges with a little egg glaze.
Fold over the pastry to cover the filling, forming a half-moon shape.
Secure the edges by crimping together.
Place pasties on the tray and brush evenly with egg glaze.
Make a small slit in the pastry top to allow the steam to escape.
Sprinkle with the chopped parsley.
Place in the oven and cook for 35-40 minutes until the pasties are brown and crisp.
Place the herbs, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor.
Process until the herbs are well chopped, then drizzle in the oil through the feed tube.
Season with salt and freshly ground black pepper.
Place in a small jar or bowl, cover and keep in the fridge.
Everyone take a bite, then fill pasties with a little herb sauce.
