Makes around 20
For the pastry
250 g plain flour
pinch of salt
65 g butter, cubed
60 g lard or hard vegetable fat, cubed
4 talespoons iced water
For the filling
1 tablespoon olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely diced
250 g minced beef
1 tablespoon black treacle
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
salt and pepper
1 hard-boiled egg, chopped
1 beaten egg, for brushing onto the pastry
For the pastry
Put the flour and salt into a mixing bowl. Rub in the butter and lard/vegetable fat using your finger tips until the mixture resembles large breadcrumbs. Gradually mix in the cold water using a knife until it comes together to form a dough. Bring it all together with your hands into a ball, wrap in clingfilm and place in the fridge for 20 minutes.
For the filling
Heat the olive oil in a large frying pan and saute the onion and carrot until soft and golden. Add the minced beef and fry until browned.
Next add the black treacle, Worcestershire sauce, dried oregano and season with salt and pepper to taste. Cook for a couple more minutes and then stir in the chopped egg. Remove from the heat and allow to cool.
Preheat the oven to 200°C / gas mark 6.
Flour your work surface and roll out the pastry until about 2mm thick. Using a cup or small bowl about 9-10cm in diameter as a template, cut out circles of pastry.
Into the middle of each pastry circle, spoon some of your beef filling. Fold the edges of the pastry up and pinch together to seal it into that classic pastry shape. Place each pasty onto a large baking sheet and when they’re all complete, brush the pastry with a little beaten egg.
Bake the pasties in the oven for 10-15 minutes until they are a beautiful golden brown colour. Enjoy hot or cold.
Recipe posted by: Amanda Conradie
