- 1 large onion
- 1 large potato, peeled
- 400 gram rump steak, trimmed
- salt and pepper
- 500 gram plain flour
- 1/2 cup (125 millilitres) water
- 250 gram butter
- 40 gram butter, chopped into small cubes
- 1 egg yolk mixed with 1 tablespoon water
- 1Preheat oven to 200°C/180°C fan-forced.
- 2Dice onion, potatoes and steak into 1cm cubes. Combine in a bowl and season liberally with salt and black pepper. Set aside.
- 3In a large bowl, combine flour and a pinch of salt. In a medium saucepan, combine water and butter and bring to the boil. Pour melted butter mixture over the sifted flour and salt; stir vigorously until a dough forms.
- 4Turn onto a lightly floured surface and divide into 4 equal portions. Working quickly: roll each piece of dough into a circle about 20cm in diameter and 3mm thick.
- 5Divide the filling between the pastries. Place filling down the centre of the pastry. Dot a little butter on top of filling.
- 6Bring the edges of the pastry together above the filling and crimp together neatly.
- 7Place pastries on a lightly greased baking tray and pierce a small hole or two in the centre of each (will allow steam to escape). Brush with egg and water mixture.
- 8Bake in preheated oven 50-60 minutes or until pastry is golden brown and the filling is cooked through.
- 9Can be cooked from frozen; just increase the cook time to 1½ hours.
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