Beef Pasties with a Rich Oregano Pastry

Created by Ruth Macintyre from Ruth's Little Kitchen, this Great Surrey Menu main course is a treat to be enjoyed at home or away as would make a great picnic staple to be savoured while roaming the Surrey countryside.

Ingredients

• 500 g plain flour
• 1 tsp fine salt
• 2 tbsp dried oregano
• 280 g butter, cubed
• 4 egg yolks
• 8-12 tbsp cold water
• 1 egg beaten for glaze
• 300 g beef (chuck steak), finely diced
• 300 g potatoes, finely cubed
• 150 g carrots, diced
• 100 g celery, diced
• 3/4 tbsp salt
• Lots and lots black pepper

Preparation

1. Oven on 200oC/Fan180oC/Gas Mark 6
2. Add the flour, oregano and salt to a large bowl, mix. Rub in the flour and the fat, until it looks like breadcrumbs.
3. In a jug, whisk together the egg yolks and water. Pour in 100g of the liquid into the crumbs, mix in quickly with a table knife, this will make a flaky texture.
4. Using the flat of the knife, bring the flakes together, if the mixture is too dry, add another tbsp of the liquid and mix again. Repeat until the flakes come together and there is no flour at the bottom of the bowl.
5. Gently, knead the dough before shaping into a flat disc, 1.5 cm thick. Wrap the pastry in cling film, chill for 30 mins, allowing the gluten to relax and the butter to harden.
6. Meanwhile add the beef, potatoes, carrots, celery, salt and lots of ground pepper into a bowl and mix together.
7. After the pastry has rested, remove from the fridge. On a lightly floured surface, roll out the dough, and then cut into 6 disks (I used a side plate 17 ½ cm wide). If at some point you have to gather the pastry together, dust off any raw flour and re-roll.
8. Brush each inner disk edge with an egg glaze border, divide the meat equally, place in the middle of each disk. Pull up the sides of the pastry and press each edge firmly together. Use finger tips to crimp the edges. Glaze with the beaten egg and place on the lined baking tray, crimping facing up
9. Place the tray in the hot oven and bake for 50 mins. Remove and place on a cooling rack if allowing to cool. May be eaten hot or cold