Steak pasties for the freezer

Name: Steak pasties for the freezer
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4 servings
Ingredients: 600 g Stewing beef, trimmed and cut into 1cm pieces; 400 g Potatoes, peeled and cut into 1cm pieces; 250 g Swede, peeled and cut into 1cm pieces; 1 Onions, finely chopped; 6 g Salt; 3 g Black pepper; 30 g Butter, cut into small pieces; 20 g Plain flour, for rolling; 960 g Ready-rolled shortcrust pastry, 3 sheets; 1 Eggs, beaten; 300 g Frozen peas; 40 g Gravy granules

Cornish-style pasties with a peppery filling of beef, potato, swede and onion, baked in golden shortcrust. Make eight: four for tonight and four to bake from frozen on a busy day.

Ingredients

600 g Stewing beef, trimmed and cut into 1cm pieces
400 g Potatoes, peeled and cut into 1cm pieces
250 g Swede, peeled and cut into 1cm pieces
1 Onions, finely chopped
6 g Salt
3 g Black pepper
30 g Butter, cut into small pieces
20 g Plain flour, for rolling
960 g Ready-rolled shortcrust pastry, 3 sheets
1 Eggs, beaten
300 g Frozen peas
40 g Gravy granules

Method

Mix the beef, potato, swede and onion in a bowl with the salt and plenty of pepper. The filling goes in raw and cooks inside the pastry.
Unroll the pastry and cut out circles around a side plate (about 20cm). Press the trimmings together and re-roll them on a floured surface until you have 8 circles.
Pile the filling onto one half of each circle, dot with butter, brush the edge with egg, fold over and press to seal. Crimp the edge by folding it over itself, then brush the tops with egg.
Put 4 pasties on a lined tray in the freezer, uncovered (see the after-dinner jobs). Heat the oven to 200°C (180°C fan).
Cut a small steam hole in each of the other 4 and bake for 20 minutes, then turn the oven down to 170°C (150°C fan) and bake for 30 minutes more until deep golden.
Boil the peas for 3 minutes, make up the gravy, and serve with the pasties.