Tag Archives: beef

Steak With Creamy Peppercorn Sauce

Servings: 2


2 x 10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil


1/3 cup brandy or cognac (or marsala) (Note 2)
3/4 cup beef broth, low sodium (important Note 3)
1/2 cup heavy / thickened cream
2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)


Take the steaks out of the fridge 20 minutes before planning to cook.

Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.


Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

Heat oil in a skillet over high heat until smoking.

Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).

Stack the steaks on top of each other, then use tongs to sear the fat strip.

Transfer to plate, cover loosely with foil to rest while you make the sauce.


Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).

Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).

Taste sauce, adjust salt (and pepper!) to taste.

Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Recipe Notes

1. Use a decent quality steak for this recipe. If using a very economical steak, I’d recommend my steak marinade instead of this recipe – it will tenderise and infuse with great flavour!

2. If you can’t use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.

3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it’s reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.

4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.

5. Peppercorn Sauce without pan drippings – If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and sauté gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.

6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.


Beef Stroganoff 2

Servings: 4 – 5 people


1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
2 tbsp vegetable oil, divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms, sliced (not too thin)
3 tbsp butter
2 tbsp flour (Note 2)
2 cups beef broth, preferably salt reduced
1 tbsp Dijon mustard
2/3 cup sour cream
Salt and pepper


8 – 10 oz pasta or egg noodles of choice (Note 3)
Chopped chives, for garnish (optional)


Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3″ thick. Slice into 1/5″ strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can.). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour.).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).

Bring to simmer,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)

Serve over pasta or egg noodles, sprinkled with chives if desired.

Recipe Notes

1. Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye) which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don’t recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.

Pork can also be used – pork stroganoff is found in Russia too.

2. Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free).

3. I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy.

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Key Steps in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it’s raw inside – it is more important to get the beef out of the skillet after 60 seconds. The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.

Beef Rendang

The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours.
Servings: 6


Spice Paste

12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
1 small onion, finely chopped (Note 1b)
5 cloves garlic, minced
3 lemongrass stalks, white part only, sliced (Note 2)
1 1/2 tbsp fresh galangal, finely chopped (Note 3)
1 1/2 tbsp fresh ginger, minced
2 tbsp oil (vegetable, canola or peanut oil)


2 lb chuck steak, or other slow cooking beef, cut into 1.6″ cubes (Note 4)
1 tbsp oil (vegetable, peanut, canola)
1 cinnamon stick
1/4 tsp clove powder
3 star anise
1/2 tsp cardamon powder
1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
14 oz coconut milk (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
4 large kaffir lime leaves (or 6 small), very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 1/2 tsp salt


Place Spice Paste ingredients in a small food processor and whizz until fine. Note: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough.)

Add remaining Curry ingredients and beef. Stir to combine.

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Recipe Notes

1a. 12 dried chillies or long red fresh chillies (cayenne pepper) (seeds in) makes a fairly spicy curry but it’s not “blow your head off” spicy because the long cook time tempers the spiciness. You can adjust the level of spiciness to your taste – use 6 for a mild curry. To reduce spiciness, you can deseed the chilli – I do not do this.

If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake).

1b. Onion: Use a brown, white or yellow onion about the size of a tennis ball. Or half a large one or 6 shallots/eschallots chopped

2. To prepare lemongrass, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. Slice the white part and very pale green part only – the green part is too reedy.

If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc.

3. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute with more ginger and a grind of black pepper.

4. You can use any slow cooking cut of beef for this recipe. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. I like to use chuck, gravy beef or beef cheeks as I think these cuts have the best balance of fat and fibrous tissue.

It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a “paste” like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. It is much easier to handle larger pieces.

5. Smash the lemongrass to help the flavour infuse into the curry. Use the side of your knife, a meat mallet or a tin.

6. Tamarind puree is made from tamarind fruit. It is quite tart, but not as sour as lemon. You can buy tamarind puree from the Asian section of large supermarkets in Australia (or Asian grocery stores). If you are using tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of hot water and remove the seeds, then use as per recipe directions.

You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice.

7. Kaffir Lime Leaves – there is no substitute for the earthy lime flavour you get from fresh kaffir lime leaves so I really recommend buying fresh ones. They freeze well and last for ages and are commonly found in many South East Asian dishes. You can substitute with dried kaffir lime leaves. As a last resort, you can use 1 tbsp of lime juice + the rind of 1 lime, but the flavour will not be quite the same.

8. To make this in a slow cooker, do the steps up to searing the beef in a pan then pour the contents in your slow cooker. Pour the water into the pan and bring to simmer, making sure to scrape all the brown bits off the bottom of the pan to mix in with the water, then pour the water into the slow cooker (make sure you scrape in as much of the brown bits as you can.) Slow cook on low for 6 hours (or pressure cook on high for 30 minutes). Then pour the curry into a pot and follow the recipe steps to reduce the sauce.

9. This is what happens when the Sauce reduces: Once the sauce reduces right down, the oil will separate (see photo in post). Then you end up browning the beef in that oil – this is where the deep brown Rendang colour comes from. Rendang is not a wet, saucy curry, it all reduces down into a sticky paste that coats the beef.

By this time, the beef should be “fall apart at a touch” and there will be bits of shredded beef that looks like coconut that stick to the beef.

10. Simple Lightly Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.

11. Storing: Rendang, like other slow cooked things, just gets better with time. Great on the day it’s made, fantastic the next day and the next. Freezes well too.

12. Originally published in November 2014, updated to improve as follows: original recipe used whole cardamon and cloves, these are impossible to pick out and I don’t like crunching into them. So I now use powder. Also, in authentic recipes, the curry paste goes in first then the beef is added. Doing it this way, the beef does not brown. I like browning beef first because you get that gorgeous caramelisation that adds flavour.

Beef Bourguignon

Servings: 8


1 tbsp olive oil
8 slices bacon thick cut, chopped
3 lbs stewing beef lean, cut into 1 inch pieces
1 large onion chopped
1 large carrot peeled and roughly chopped
1 lb pearl onions peeled
1/2 tsp salt or to taste
1/2 tsp pepper ground, or to taste
4 cloves garlic minced
1 lb mushrooms chopped
2 tbsp all-purpose flour
3 cups red wine
2 cups beef broth low sodium or no sodium added
1 tbsp tomato paste
1 bay leaf
1 tbsp thyme fresh


Heat the olive oil in a large Dutch oven or a heavy based pot that’s oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.

Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.

Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.

Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.

Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.

Preheat the oven to 325 F degrees while you’re bringing the stew to a boil.

Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.

Serve over cooked noodles or creamy mashed potatoes.

Recipe Notes

Which wine works best: Beef Bourguignon is typically made with a red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon. You want a red wine that has enough tannins to counter the rich and tender stewed beef.

Slow Cooker Beef Bourguignon: I would still follow all the steps up to step 5 then transfer everything to a slow cooker and cook on low for 8 hours.

Instant Pot Beef Bourguignon: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the “meat/stew” button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.

Slow Cooker Beef Brisket With BBQ Sauce

Servings: 8 – 10 people


3 – 4 lb beef brisket (Note 1)
1 tbsp olive oil (or a neutral oil like vegetable, canola)


1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper

BBQ Sauce:

2 garlic cloves, minced
1/2 cup apple cider vinegar
1 1/2 cups ketchup
1/2 cup brown sugar, packed
2 tsp each black pepper, onion powder, mustard powder
1 tsp cayenne pepper (adjust to taste re: spiciness)
1 tbsp Worcestershire sauce


Place Rub in a bowl and mix to combine.

Rub all over brisket with your hands. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).

Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for other methods)

Remove brisket onto a tray.

Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).

Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos.

BBQ Option instead of oven – fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium high. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.

To Serve: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.

Recipe Notes

1. This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. Other slow cooking cuts of beef like chuck beef, gravy beef (an Australian stewing cut) and short ribs have more connective tissues running through them so they fall apart after slow cooking so they can’t be sliced. You could use a chuck beef roast that is tied together, but the pieces will fall apart more when sliced.

This recipe would also work for Bolar Blade roast but it’s a leaner and thicker cut so just be aware it will be a bit drier on the inside. Still fall apart, and once smothered with the BBQ sauce, it’s fantastic. But less moist in the middle of the beef.

I get my brisket from the butcher, it is still relatively undiscovered so it is cheaper than steak but a bit more expensive than chuck. If you can, ask the butcher to give you the thick end of the brisket.

2a) The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time – brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking.

Slow Cooker on High: Same recipe, 4.5 hours for 3 lb or 5 hours for 4 lb. Follow same directions.

Pressure Cooker: Same recipe, 1 hr 15 minutes for 3 lb or 1 hr 30 minutes for 4 lb. Follow same directions.

Oven: Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil. Bake 160C/320F for 4 hours, then uncovered for 30 minutes, checking every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does). By this time, the brisket should be tender – check on edge with fork. Remove brisket, scrape sauce into a saucepan (easier to control consistency). Return brisket into roasting pan, turn heat up to 180C/350F. Simmer sauce over medium heat until thickens into a syrup consistency then slather onto beef. Roast beef, basting once or twice as required, until the surface caramelises per photo (time depends on how thick your sauce is).

2b) Different Sizes: For a 1.6 – 2 lb piece of brisket, I would still slow cook for 7 to 8 hours on low because the cook time is more about brisket width rather than length.

For larger brisket, I would slow cook for 10 hours on low.

3. How to serve brisket: Brisket is terrific served as a meal with sides or used in sliders. This is a Southern Style dish so I would use sides like Homemade Southern Style Baked Beans, Corn Bread(my favourite are these Corn Bread Muffins) or Corn Casserole, and a salad (Coleslaw and/or Potato Salad would be classic pairings.). Browse all my Salads for other ideas.

For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw.

4. Make Ahead: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.

5. Servings: I usually budget for 8oz of raw meat per head, to err on the side of caution. This shrinks to about 6.5 oz per head once cooked. That’s a generous pile on rolls.

Chinese Beef and Broccoli Noodles

Servings: 4


12 – 14 oz beef rump or fillet, thinly sliced (or other quick cooking cut of beef)
1 1/2 tbsp peanut or vegetable oil
2 garlic cloves, finely chopped
1/2 onion, finely sliced
1 large head broccoli, broken into small florets
14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge) (Note 1)


1/2 cup water
1 tbsp cornflour / cornstarch
2 tbsp dark soy sauce (Note 2)
1 1/2 tbsp light soy sauce (Note 2)
1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)
1 tsp white sugar (omit if using Mirin)
1/8 tsp Chinese five spice powder (not critical)
1/2 tsp sesame oil (not critical)
1/4 tsp pepper (white or black)

Optional Garnishes:

Sesame seeds
Chopped shallots / green onions / scallions


Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.

Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.

Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don’t have the noodles in the water for more than 1 minute).

Stir Fry:

Heat oil in a large skillet over high heat.

Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown.

Add beef and cook until it changes from red to brown.

Add noodles, broccoli and sauce. Toss together for 1 1/2 – 2 minutes or until Sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve.

Recipe Notes

1. Noodles: I make this with fresh noodles, sold in the fridge section. I use egg (yellow noodles). If you only have dried, use about 8 oz (use yellow noodles). Cook them per the packet before or with the broccoli (depends how long it takes, broccoli only needs 1 1/2 – 2 minutes max).

This can also be made with dried rice noodles (white) – use 7 oz (it expands more so use less).

2. Soy Sauce: Not all soy sauces are created equal. Light soy sauce is saltier than all purpose and dark soy sauce. Dark soy sauce has a more intense flavour and makes the noodles a darker colour.

You can use all purpose soy sauce (i.e. not labelled “Dark” or “Light”, like Kikkoman) in place of both of these. The colour of your stir fry will not be quite as dark but the flavour will be similar. You can also substitute the dark soy sauce with 1.5 tbsp of light soy sauce. DO NOT use just dark soy sauce – the sauce flavour will be way too strong. Also please do not use sweet soy sauce / kecap manis.

3. Cooking Wine: Dry Sherry, Japanese cooking sake and Mirin are great subs. If using Mirin, omit the sugar. If you cannot consume alcohol, omit this and use Chicken or Beef Broth instead of the water in the sauce.

4. This is the stir fried noodles version of Chinese Beef and Broccoli. The sauce flavour is stronger because there’s more ingredients for the sauce to coat.

6. All Purpose Stir Fry Sauce: This can be made using Charlie, my All Purpose Stir Fry Sauce which can be kept for weeks and weeks, so make a big batch. Give the jar a good scrape, use use a spoon if needed to mix up the cornflour that will have settled at the bottom of the jar. Then use 6 tbsp of Charlie + 1/2 cup of water + Chinese Five Spice in place of all the Sauce ingredients.

Meat Pasty

Serves 6



3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten


8 oz. ground beef (or skirt steak, finely chopped)
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish


In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.

Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.

With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form.

Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.

Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.

Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.

While dough chills, cook beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.

Preheat oven to 400 F and line a baking sheet with parchment paper.

Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.

Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.

Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.

Seal edges with a fork and repeat with remaining pasties.

Transfer to lined baking sheet and brush the tops of dough with beaten egg.

Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350 F and bake for another 15-20 minutes, or until golden brown.

Serve hot with brown mustard and enjoy.