Beef Pasties

1. Rub the cold butter into the flour with a pinch of salt until the mixture looks like coarse breadcrumbs, then stir in just enough cold water to bring it together into a firm dough, wrap and chill for 30 minutes.
2. Cut the cooked roast beef and potatoes into small even cubes and finely chop the cooked onion, then combine them in a bowl.
3. Stir in the beef broth, chopped parsley, thyme, black pepper and salt to taste so the filling is moist but not wet, and let it cool fully if still warm.
4. Roll the chilled pastry out on a floured surface and cut four circles about 18 cm across using a plate as a guide.
5. Spoon a quarter of the filling onto one half of each circle, leaving a clear border, brush the edge with beaten egg, then fold the pastry over to make a half-moon and press the edges firmly together, crimping with your fingers or a fork to seal.
6. Place the pasties on a lined baking tray, brush all over with the remaining beaten egg and cut a small steam vent in the top of each.
7. Bake in an oven preheated to 200C for 30 to 35 minutes until the pastry is deep golden and crisp, then rest for 5 minutes before serving warm.

You'll use: Oven · Large pot · Baking tray · Steamer