Hasty, tasty, steaky pastie. Comes out a bit more authentic and wholesome than the nasty service station pies I remember growing up, but these will definitely do.

Makes 4 servings.

Ingredients

Pastry
You can make it yourself if you want, but you're better off to just buy it pre-made and frozen.
250 g	flaky pastry	store-bought, thawed
1	eggs	for the glaze
	milk	for the glaze
Filling
400 g	lean beef	any cheap cut, cut into 1cm cubes.
1	onions	finely chopped
1 tsp	salt
1 cups	beef stock	from stock cubes is fine
	salt	to taste
	pepper	to taste
1 tsp	worchestershire sauce
2	bay leaves
1 Tbsp	cornflour	or flour, for thickening
2 Tbsp	vegetable oil	for frying

Instructions

Set the flaky pastry out to thaw. Dice the beef into 1cm cubers. Finely chop the onion. In a large pot, fry the onion in oil until glassy. Add the beef and fry until browned. Add beef stock and bring to a simmer. Add worchester sauce, bay leaves, and salt and papper to taste. Cover and cook on low heat for 1.5-2 hours until the meat easily disintegrates when prodded. Check regularly and add water from time to time to prevent it from drying out. One the meat is done, it's time to thicken it. In a cup, mix cornflour with a bit of cold water until there are no lumps. Add the flour mix to the meat, and cook while stirring until it has thickened. Remove from heat and set aside to cool completely. On a floured surface, roll the flaky pastry out into a 25x35cm square. Try to get it as square as possible, or make it a bit bigger and trim to size. Cut the pastry sheet into quarters; each quarter will be one pastie. In a small bowl, prepare the glaze by beating the egg with a bit of milk. Preheat the oven to 170C. Take one quarter of the pastry sheet, and spoon some of the meat sauce into the center of one side, leaving a 1-2cm gap around the edges. Brush the glaze over everything except the meat. ---------- | (###) | | | ---------- Now fold the pastry sheet over, and press down around the edges. Use a fork to fully seal the edges on all 3 sides where a seal is needed. Brush glaze all over the top. Now use a small sharp knife to cut 3 small vents. ---------- | / / / | ---------- Place the pastie on a baking tray and repeat for all 4 pasties. Bake for 50 mins, or until golden. Leave to cool a little, and serve hot.

Adapted from John Kirkwood's steak pasties recipe