Enjoy Now … Or Later - Beef Pasty Moneybags

Worcestershire sauce bolsters the meaty flavour of these pretty pasty parcels.

Beef Pasty Moneybags

Hands-on time 30min, plus cooling. Cooking time about 55min. Makes 4

·         1tbsp vegetable oil

·         200g (7oz) rump steak, trimmed of excess fat, cut into 2cm (³/₄in) pieces

·         1 large carrot, finely diced

·         1 small onion, finely chopped

·         1 medium potato, finely diced

·         6 long fresh rosemary sprigs

·         75g (3oz) frozen peas

·         1¹/₂tbsp Worcestershire sauce

·         Flour, to dust

·         500g pack shortcrust pastry

·         1 egg, lightly beaten

1.    Heat oil over high heat in a large pan. brown beef all over – do this in batches, if necessary, to stop it sweating. Remove beef from pan and set aside. Add carrot, onion and potato to the pan and fry for 5min until coloured, then pour in 25ml (1fl oz) water and mix well, scraping up any sticky bits from the pan. lower heat, cover and cook for 5min until vegetables have softened.

2.    Finely chop leaves from two rosemary sprigs. Return beef to the veg pan with the chopped rosemary, peas and Worcestershire sauce. Check seasoning, then tip mixture on to a large plate and leave to cool.

3.    Preheat oven to 180^oC (160^oC fan) mark 4. Lightly flour a surface and roll the pastry out until it measure slightly large than a 35.5cm (14in) square. Trim the edges to neaten and cut into flour equal squares.

4.    Put a quarter of the beef mixture on to the centre of one square and brush the surrounding pastry with egg. Gather up the pastry around the filling and pinch at the top to seal (making a moneybag shape). Tie a stalk of rosemary around the pinched part and transfer the pasty to a banking tray. Brush all over with more egg. Repeat with the remaining pastry squares and filling.

5.    Cook pasties for 30-35min until golden. Serve with a green salad.

Serve with a green salad.

Per serving

739cals, 42g fat (13g saturates), 73g carbs (6g total sugars)

To freeze

Make to the end of step 4. Open-freeze pasties on their tray until solid, then wrap tray well with clingfilm and freeze up to 1 month. To serve, unwrap tray, re-glaze bags with beaten egg, and cook pasties from frozen in the preheated oven for 45-50min until golden and piping hot throughout.