Ingredients
Shortcrust pastry
- 2½ cups plain flour
- ½ teaspoon dry mustard
- 120 g btitter, chopped
- 1–3 tablespoons water
Filling
- 250 g round or blade steak, finely chopped
- 2 small old potatoes, peeled and finely chopped
- 1 medium brown onion, peeled and finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup beef or chicken stock
- white pepper
- salt to taste
- ¼ teaspoon English mustard
- 1 teaspoon grated horseradish
- beaten egg to glaze
Method
1. Preheat oven to moderately hot 210°C (190°C gas). Brush a baking tray with melted butter or oil. Place flour and mustard in food processor bowl, add butter. Using pulse action, process until mixture is fine and crumbly. Add almost all the water. Process 20 seconds or until mixture comes together, adding more water if necessary. Wrap in plastic wrap and refrigerate.
2. To prepare Filling: Combine steak, potatoes, onion and parsley. Add stock and season with pepper, salt, mustard and horseradish. Mix well.
3. Roll pastry out to 3 mm thickness. Cut out six circles, 16 cm in diameter, using a saucer as a guide. Divide the combined filling between the six circles, placing it into the centre of each circle.
4. Glaze the edge of the circle with egg and bring two sides together to form a half circle. With fingers, pinch to form a frill. Brush with egg and place on a baking tray in preheated oven for 10 minutes. Reduce heat to moderate 180°C and cook for further 20 minutes. Serve hot.
