500 ml all purpose flour 2 cup
2 ml salt 1/2 tsp
2 ml dried thyme 1/2 tsp
125 ml cold butter, diced 1/2 cup
50 ml iced water 1/4 cup
1 egg, beaten
30 ml vegetable oil 2 tbsp
2 onions, finely chopped
350 g sirloin steak, diced 3/4 lb
salt & pepper
175 ml beef stock 3/4 cup
250 ml potatoes, peeled & finely diced 1 cup
2 carrots, peeled & finely diced
2 parsnips, peeled & finely diced
In a large bowl; add flour, salt and thyme. Using your fingertips, rub butter into flour until mixture is crumbly. Gradually work in enough iced water to form a smooth dough. Shape into a ball, cover with plastic wrap and allow to rest in refrigerator for 30 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and saute for 5 minutes. Add beef in batches and brown for 2 to 3 minutes. Return all the browned beef to pan and fry for another 5 minutes, stirring constantly. Season beef with salt and pepper. Pour in stock and briefly bring to boil. Add potatoes, carrots and parsnips. Cover and simmer over low heat for 15 minutes.
Divide dough into four portions. On a lightly floured surface, roll each portion out to 8 inch (20 cm) circle. Spread 1/4 of the filling on one side of each circle, leaving a rim. Brush the rims with water, then fold the other pastry half over the filling. Firmly press the pastry rims together using the prongs of a fork. Place turnovers on lightly oiled baking trays, brush with beaten egg and bake in preheated 400 F (200 C) oven for 30 minutes or until golden. Serve hot.
Serves: 4