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 Quality Mark rump steak
cut into small cubes
2 waxy potatoes
peeled and cut into small cubes
1 tbsp Worcestershire sauce
4 sheets shortcrust pastry
1 tbsp finely chopped parsley
Herb and vinegar sauce
1 cup firmly packed flat-leaf parsley
1 cup firmly packed basil leaves
1/4 cup capers
1 tsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup olive oil
2-3 anchovy fillets
2 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)