These pasties won't leave mushroom for anything else.
For the pastry, divide ingredients in half, then do two batches for the pastry. Pulse flours, salt, shortening and butter in a food processor until fine crumbs, then transfer to a large mixing bowl. Add most of the chilled water – use a knife to bring pastry together.
Add more liquid as needed until combined. Gently bring pastry together on a floured surface into a smooth ball. Weigh dough, then divide into 12-14 even pieces. Shape each piece into a flat disc, wrap and chill for minimum 30 minutes.
For the filling, while dough is resting, start making the filling. Heat oil in a large sauté pan and sauté onions. Add mushrooms, then brown lightly. Remove from pan to cool.
Deglaze pan with red wine, then scrape into mixing bowl. Add cubed carrots, potato, steak and cooled onion and mushroom. Season to taste with salt, pepper and Worcestershire sauce.
For the assembly, preheat oven to 190C. Roll and trim each piece of dough to about 15cm/6” diameter circle.
Weigh batch of filling, then divide equally to match amount of dough circles. Neatly spoon the filling onto one side of the circle, allowing some room for the pastry to be folded over, sealed and crimped.
Crimp pastry uniformly along edge, then place on baking sheet. Repeat for all pastries in a uniform manner.
Brush with egg-wash, the bake for 30-40 minutes until cooked through
This recipe has not been edited or tested by the Bake Off Food Department.
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