Rump Steak Pasty Recipe With Herb and Vinegar Sauce
Crispy short crust pastry filled with rump steak is the perfect addition to any meal. Delicious hot or cold, we love taking them on a picnic. Don't forget to pack the herb sauce for the adults.
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Breakfast & Brunch,
250g, cut into small cubes Quality Mark rump steaks
2, peeled and cut into small cubes waxy potatoes
1, peeled and finely diced onion
1 tbsp worcestershire sauce
4 sheets shortcrust pastry
1, lightly beaten for egg glaze egg
1 tbsp, to sprinkle flat-leaf parsley
Herb and vinegar sauce
1 cup, firmly packed flat-leaf parsley
1 cup, firmly packed basil leaves
1/4 cup, drained capers
1 tsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup olive oil
2-3, drained of oil anchovies
2, crushed garlic cloves
To Make Beef
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.
Nutrition Information per Serving (424g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)