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.
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.
Everyone take a bite, then fill pasties with a little herb sauce.
Recipe from recipes.co.nz