Steak and Potato Pasties
ready rolled shortcrust pastry
Divide pastry in three equal parts. Roll a third of the dough to make a 20x40cm rectangle. Cut to make two 20cm squares. Place on baking tray. Repeat with other two thirds of pastry.
Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pasties.
Bake at 190 C / Gas mark 5 for 1 hour or until meat is tender.