• Makes 10
  • 75 minutes
  • Difficulty Medium
  • 8 Ingredients


A tasty pastie for meat lover, lovely with tomato sauce.

Ingredients (makes 10 Pasties)

  • 900 grams Good blade, topside, round or rump meat
  • 4 Medium onions
  • 3 Medium potatoes
  • 7 tablespoons Dripping
  • 3 cups Plain flour
  • 2 cups Self raising flour
  • 11/2 cups Cold water
  • 1/2 Lemon juice (to whiten)


  1. Preheat oven & set to 205 to 230 degrees celcius.
  2. Trim meat of all fat & sinew, cut into small cubes (approx 1/2 cm). Dice potatoes & onions to the same size as the meat. Be generous with salt & pepper & mix well. Prepare this well ahead of pastry.
  3. Mix pastry ingredients (flours & dripping) well with fingers until all fat is rubbed in evenly.
  4. Mix water with lemon juice & add to pastry ingredients, mix well with a knife & roll fairly thinly. Shape to size required (use a saucer). Seal & brush with egg.
  5. Bake in oven for 15 minutes. Reduce heat to moderate & bake for a further 15 minutes.


This is a recipe which came from the Enterprise Hotel in Charters Towers, Qld which was owned by our family many years ago.

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