Ingredients

• 6 Sheets puff or shortcrust pastry
• 1 Egg, lightly beaten

• 300g Beef scotch fillet, finely diced
• 1 Potato, peeled, finely chopped
• 1 Swede, peeled, finely chopped
• 1 Onion, peeled, finely chopped
• Salt and pepper

Method

• Step 0
  In a bowl mix together the filling ingredients. Cut four 12cm diameter rounds from each sheet of the pastry. Lightly brush the edges with the beaten egg. Spoon 1 tablespoon of the filling onto the center of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges.
• Step 1
  Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
• Step 2
  Place the pasties onto two lined baking trays, pierce two holes in each pasty with a knife. Brush the pasties with the egg.
• Step 3
  Once the barbecue has preheated, make adjustments to the burner control(s) if required. Cook each tray of pasties for 20-25 minutes. Or until the pastry is golden brown and crisp.