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1
First, make the pastry.
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2
Combine flour, sugar and salt.
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3
Cut in the butter until you have something that looks like coarse cornmeal with butter bits no larger than small peas.
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4
Or use a food processor to do it.
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5
Transfer flour mixture to large mixing bowl.
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6
Working with 1/4 cup of water at a time, sprinkle water over flour mixture and stir it in using a rubber spatula, pressing mixture against the side of the bowl to form a dough.
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7
Keep doing until no small bits of flour remain.
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8
You may not need to use all of the water.
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9
Turn dough out onto a clean work surface.
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10
Divide into 2 pieces.
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11
Press into a cohesive ball, then flatten that into a 6-inch disk.
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12
Wrap each in plastic wrap and chill until firm, about 1 hours.
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13
Next, make the filling.
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14
Melt butter in 12-inch skillet over med-high heat.
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15
Add beef, onion, garlic and thyme.
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16
Season with pepper and salt (or Vegemite/Marmite) if desired.
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17
Cook until meat is no longer pink, about 5 minutes.
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18
Stir in mustard, nutmeg and flour.
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19
Cook until fragrant, about 1 minute.
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20
Stir in the beer.
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21
Bring to a simmer.
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22
Stir in the cream and simmer until thickened, about 1 minute.
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23
Remove from heat.
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24
Stir in Worcestershire.
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25
See if you think it needs more salt and pepper.
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26
Transfer to a bowl and place in fridge to cool.
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27
Okay, ready for the pastries.
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28
Line 2 baking sheets with parchment paper.
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29
Set aside.
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30
Remove 1 disk of dough from fridge.
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31
Roll on a lighly flour surface utnil about 1/8 thick -- about 1 15-inch square.
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32
Cut four 6-inch rounds with a paring knife using a bowl or plate as a template.
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33
Transfer rounds to baking sheet.
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34
Cover dough with plastic wrap and chill.
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35
Repeat with the second disk.
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36
Heat oven to 425.
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37
Working with first batch of dough rounds, put a generous 1/4 cup in the center of each round.
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38
Wet the edges of the round with water.
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39
Fold dough in half over the rilling, sealing dough with your thumb.
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40
Crimp the edges.
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41
Brush the pies with egg if using.
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42
Arrange on a single baking sheet lined with parchment.
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43
Bake until golden brown, about 25 - 30 minutes, rotating the tray halfway thru.
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44
Cool for 5 minutes or room temp before serving.
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45
Baked turnovers can be refrigerated in a ziplock baggie for up to two days.
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46
Just return to room temp before serving.
