Pasties!

If there’s one thing missing from Slovak cuisine, it’s the combination of pastry and meat, best exemplified by the wonderful Cornish Pasty:

I found a couple of packets of ‘Lidl Deluxe’ rump steak in the reduced section (10 euros for a total of 800g). I made steak and chips with the first packet, and couldn’t decide whether the second one should be stroganov/stroganoff or pasties. So I made both 🙂 I was too hungry to take any pictures of the stroganov, but had recovered by the time the pasties came out…

Ingredients for 2 pasties:

  • one packet of (Lidl) pre-rolled puff pastry cut into 2 circles the size of dinner plates
  • 90-100g of rump steak cut into thin slices
  • 90-100g of potato (one smallish), peeled and very thinly sliced (I used the peeler)
  • about 50-60g finely chopped onion
  • (about 50-60g of swede if you’ve got it – I didn’t use it and didn’t miss it)
  • lots of black pepper
  • a pinch (and a half?) of salt
  • an egg, if you’ve got it (I didn’t), or water

Preheat oven to 220°C, and mix everything except the pastry and egg in a bowl.

Put half the mixture into the middle of each circle of pastry, leaving a margin. Don’t overfill.

Fold the pastry over to make a half moon. Crimp the margins with your fingers to seal it. I guess you could stick it with egg or water – I didn’t bother and it was fine.

Brush the top with beaten egg (or just water is fine if you don’t have it) and make 3 little slits with the point of a knife to let steam escape.

Put in the oven on a tray lined with baking paper. Bake for 10 minutes at 220, then another 35 minutes at 180. Allow to cool before serving.

This blog originally appeared on James’s personal blog on 4/10/2014