RUMP STEAK PASTY
- 400 g rump, fat trimmed off and cut into 10 mm blocks
- 1 medium potato, peeled and cut into very thin slices
- 1 onion, peeled and chopped
- 1 leek, sliced thinly
- 1 egg, for egg wash
- 50 g butter
- Aromat, original
- 400 g puff pastry
- cake flour, for dusting
I start off by placing a tablespoon of butter and a tablespoon of oil in a pot. Allow this to simmer for 15 – 20 min on a low heat till the leeks is soft. Set aside and allow to cool completely.
Thaw and roll out the pastry a bit thinner on a floured surface.
Preheat the oven on bake at 180 ºC.
Smear butter on two thirds of the inside length of the pastry (where the meat will be placed).
Add the meat, then the potato slices, then top with the cooked leek, and now add the chopped onion. Season lightly with salt and pepper. Add three generous dollops of butter along the top of the onion.
Egg wash the inside edges and lift up the sides to close the pasty. Seal the edges and using more egg wash at the two ends seal them.
I make my own pattern using my thumb and one finger.
Egg wash the top of the pasty.
Take a knife or similar object to make a few holes along the top to allow steam to escape. Sprinkle some Aromat across the top.
Place on a floured baking tray and bake for 25 – 30 min of until golden.
Remove from the oven and allow to cool for 10 min the cut and serve with a green salad.
You are doing well if you wonder why is the raw meat going in to the oven and where is the gravy.
Rump cooks very quickly in the oven and with the moisture from the meat, and the juice from the butter there is going to be a succulent pasty.
My recipe above is for one pasty. The picture below is for my three pasties.
Recipe and photo: Philip Reineke