Mad Butcher's Butcher Est. 1971

+09 521 0903

Picnic Pasties

INGREDIENTS

- 250g rump steak
- sliced or cut into small cubes
- 2 small waxy potatoes
- peeled and cut into small cubes
- 1 onion
- peeled and finely diced
- 1 tablespoon Worcestershire sauce
- optional
- 4 sheets of pre-rolled savoury shortcrust pastry
- 1 egg
- lightly beaten for egg glaze
- 1 tablespoon roughly chopped flat leaf parsley
- to sprinkle
- 1 cup firmly packed flat leaf parsley leaves
- 1 cup firmly packed basil leaves
- 1/4 cup capers
- drained
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 2-3 anchovy fillets
- drained of oil
- 2 cloves garlic
- crushed
Serves : 4
Cooking time: 1hr 5mins

METHOD

Preheat the oven to 190°C.  Line a baking tray with baking paper.

Beef

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.

Herb and vinegar sauce

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.

To serve

Everyone take a bite, then fill pasties with a little herb sauce.

Recipe from recipes.co.nz

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