Beef and Potato Pasty

Ingredients:

1 portion of gluten free shortcrust pastry

3 potatoes, cut into 1 cm cubes

1 sirloin steak, cut into 1 cm cubes

3 tbsp gluten free thick gravy

1 egg beaten

Method:

1. Put the potato cubes in a pan with salty cold water.  Bring to the boil and cook for 10 mins.  Drain the potatoes and put aside.

2. Preheat the oven to 180C. Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large rectangle, around 2mm thick.  Cut out 10cm circles.

3. Place some of the potato cubes and raw streak on one side of the dough circles.  Pour 1 tbsp of gravy on top.  Brush some egg around the edges before folding the pastry over the filling to create the pasty.   Crimp the edges with your fingers and brush the outside with the beaten egg.  Bake for 25-30 mins.