Pasty's tend to be dry for me so I made a "gravy" that is manageable with pastry dough.
- 1 shortcrust pastry dough
- 1lb flank steak, small dice
- 1/2 white onion, diced
- 1 yukon potato, roasted and diced
- egg wash
- 1 cube beef bullion
- 3 tbsp red wine
- 2 tsp worchestershire
- 1 tbsp horseradish
- 2 tbsp butter
- Several turns of cracked black pepper
Melt butter in saucepan. Add beef bullion cube. When hot, add red wine and let reduce. Add worchestershire, horseradish and black pepper. Divide evenly into small bowls and freeze til solid.
Roll out each pastry disc. Cut them in half. On one side of the pastry add onions, flank steak and potatoes. Spread "gravy" mix evenly over top of filling.
Wet edges with water, crimp border. Wash with an egg. No need to rest the dough, you can bake this pasty right away.
Bake 400 degrees for 5 minutes on parchement. Lower heat to 375 and bake for another 25 minutes or til crust is golden. Serve with english peas and a side of gravy.