Since I have no idea how to fold the corners and I used my dumplings cutter to cut the circle out of the shortcrust pastries...that was what I got. It was tasty though and I dipped it in some chutney. Hubby loved this! That batched lasted us for 3 meals!
- 1 onion, finely chopped
- 2 smallish potatoes, peeled & cut into about 1 cm cubes
- 1 small turnip, peeled & cut into about 1 cm cubes
- 300 gm rump steak, trimmed of fat & sinew, cut into about 1 cm cubes
- sea salt & freshly ground pepper
- a splash of Worcestershire sauce
- 1 egg
- ¼ cup milk
- 2-4 shortcrust (or puff) pastry sheets
- plain flour
- Preheat oven to 180°C fan forced (200°C normal).
- Combine the onion, potatoes, turnip, steak, seasonings and Worcestershire with your hands.
- In another bowl, whisk the egg with milk.
- Cut a large round in a pastry sheet and place it on a lightly floured workbench. Spoon a quarter of the mixture in the centre, brush around the edges with egg wash and bring up the sides to meet in the centre. Then crimp the edges to seal and place the pasty on a lightly oiled baking sheet. Repeat the process.
- Make a small cut in each side of the pasties, brush them all over with egg wash and cook in the oven for about 35-40 mins. (If browning too much, loosely cover with a piece of foil.)
- Serve with a good dollop of your favourite pickles or chutney.
5 comments:
when i saw the pic without the heading i also tot it was gyoza/dumpling hihihihihi...... :)
the recipe does look is it to make unfortunately don't have oven to try and bake it .
It looks like Chinese dumpling but as long as they are delicious - who cares abt the name and how it looks ;p
yay to pastry sheets! i havent tried them before but i am SO gonna! heheh
Yes, those look like dumplings. :)
I think every culture has a food that looks like that - a dumpling, samosa, pirogi....
But the flakiness of the wrapping and the filling sound really good.
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