Red Onion and Beef Parcels

Ingredients

• 200 g rump steak
• 2 medium carrots
• 2 red onions
• 1 large potato
• 2 rosemary sprigs plus extra for decorating
• 75 g of frozen peas
• Splash of Worcestershire sauce (to taste)
• 600 g of shortcrust pastry (I used 2 ready rolled packets from Jus Rol)
• 1 medium egg beaten

Instructions

1. 1

   Cut up the beef into roughly 1cm square pieces and brown off in a hot pan with a tablespoon of oil.

2. 2

   When they have browned off, take the pan off the heat and remove from the pan and set aside.

3. 3

   Finely chop the red onions, carrot and potato (I cut the carrots/potato into small squares).

4. 4

   Add the veg to the pan you cooked the beef in and lightly fry for five minutes until it starts to brown.

5. 5

   Lower the heat and add 2 tablespoons of water to the veg and mix in to make a little gravy and cook the veg for another five minutes until soft.- Take 2 of the rosemary sprigs and remove the leaves and finally chop them and add them to the veg.

6. 6

   Add the beef back into pan with the peas and as much or little Worcestershire sauce as you like. I used 2 tablespoons. Add a little salt and pepper.

7. 7

   Take off the heat ad leave to cool. (If it isn't cool when it's put on the pastry the butter in the pastry will start to melt.)

8. 8

   Preheat the oven to 180 degrees.

9. 9

   Roll out the pastry into a square roughly 35cm square and divide into a 4 pieces.

10. 10

    Put a 2-3 tablepsoons of the mix into the middle of each pastry square and pull the pastry up to make it into a little parcel and use string to tie it (remember to tell people not to eat the string). It's easier and quicker to fold it like an envelope. You can add a little rosemary for decoration.

11. 11

    Brush the pastry with the beaten egg and pop in the oven until gold brown about 30-35 minutes.