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20 minutes
60 minutes
80 minutes
- 350g rump or scotch fillet steak, diced
- 1 turnip, peeled, diced
- 1 carrot, peeled, diced
- 1 brown onion, chopped
- 4 sheets ready-rolled shortcrust pastry
- 1 egg, beaten
- tomato relish, to serve
- First, preheat your oven to 180°C. Then, prepare a baking tray lined with baking paper. In a bowl, mix together the beef, turnip, carrot, and onion.
- Cut 2 14cm circles from each pastry sheet. Fill each circle's center with 1/4 cup of beef mixture. Brush edges with water, press together to seal, and shape into frills. Stand upright on a baking tray.
- Brush the pastries with a shiny coat of beaten egg and bake for 50 to 60 minutes until beautifully golden. Enjoy alongside a dollop of tangy tomato relish.
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