It is great to make your own shortcrust pastry, but I appreciate that you might not have the time or want to do that, so for this recipe I have used shop-bought pastry. It’s a cheat, but totally worth it for this quick chip-shop classic.
Credit: Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com
2 tbsp olive oil
1 large onion, finely chopped
250g (9oz) diced beef steak
250g (9oz) chestnut mushrooms, chopped (or use any white mushrooms)
2 garlic cloves, crushed
350ml (12fl oz) beef stock
2 bay leaves
1 tbsp cornflour (optional)
salt and pepper
500g (1lb 2oz) shop bought shortcrust pastry
plain flour, for dusting
1 egg, beaten
baking tray, lined with baking parchment
- Heat the oil in a large frying pan, add the onion and cook for 5 minutes to soften. Add the steak and mushrooms and brown the meat on a higher heat for 10 minutes, then add the garlic and cook for another minute, being careful not to burn it.
- Add the stock and bay leaves and simmer for about 30 minutes until reduced. If you need to thicken the sauce, mix the cornflour into 1 tbsp cold water and stir into the sauce. Season with salt and pepper and leave to cool. Remove the bay leaves.
- Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
- Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut it into four circles, each about 20cm (8in) across.
- On the right-hand side of each pastry circle, add one-quarter of the filling (leave a 2.5cm/1in gap from the right-hand edge). Egg wash the gap on the right-hand side of the filling and then fold the pastry over the filling from the left-hand side, giving you a pasty shape. Crimp the edges down together with your fingers or a fork.
- Transfer the pasties onto the lined baking tray and brush with egg wash all over the top. Prick the centre of each pasty and bake for 30 minutes until golden. Serve.