Huh, i don't care if no-one else doesn't........this is what i finally did.


INGREDIENTS

   
    * 1 cup peeled, diced  potatoes
    * ⅔ cup finely diced carrots
    * 3 tablespoons unsalted butter
    * ¾ cup finely diced onion
    * 1 teaspoon chopped fresh thyme
    * 3 tablespoons flour
    * 1 teaspoon salt
    * ½ teaspoon freshly ground black pepper
    * 12 ounces beef stew meat (flank steak or top round), trimmed
    * 1 tablespoon canola or vegetable oil
    * ¼ cup red wine
    * 3 tablespoons finely chopped fresh parsley
    * 1 cup Chicken Stock or water
    * 1 large egg

INSTRUCTIONS

   1. Put the diced potatoes in a saucepan and cover them with cold water, lightly salted.
   2. Put the diced carrots in another saucepan and cover them with cold water, lightly salted. Put both pots over high heat and cook until the vegetables are tender but still firm. (They are boiled separately because they cook at different rates.) Drain both in a colander and set aside.
   3. Melt the butter in a medium skillet and sauté the onion until golden brown. Add the thyme and set aside, off the heat.
   4. Combine the flour, salt, and pepper, and toss the steak in this mixture. Heat the oil in a heavy sauté pan or skillet over medium heat. Look for the first little wisp of smoke. The oil will smell hot. Brown the steak cubes in the oil until the outside edges are brown, and then add the wine, 1 cup of chicken stock (or water), and the onions and thyme. Simmer together briefly, then add the carrots and potatoes. Continue stirring until the liquid is as thick as gravy. Off the heat, add the parsley and adjust the seasonings to taste. Set aside to cool in a bowl.
   5. Divide the pastry into 8 even balls. Roll out each little ball on a lightly floured surface until it is a round about 6 inches in diameter. Layer the pastry rounds between parchment and chill. Prepare an egg wash by whisking together the egg and 2 tablespoons of water.
   6. Preheat the oven to 375°F.
   7. To make up the pasties, lay out 2 rounds of dough at a time. Place a cup of the steak filling in the center of each round. Brush a thin layer of egg wash around the edges of the pastry and fold the pastry over the steak about ½ inch shy of the bottom edge, patting the filling down as you turn the dough over it. Fold the bottom lip of pastry up and over the top layer. Crimp to seal using a lightly floured fork. Place on a baking sheet lined with parchment and assemble the remaining pasties. Chill in the freezer 10 minutes. Dock them all with a fork a few times. Brush the top of each pasty with egg wash.
   8. Bake them for 30 minutes, until the pastry is completely golden.
   9. Serve warm. Refrigerate leftover pasties in foil in the refrigerator. Reheat them in a 325°F oven for 12–15 minutes before serving

DebDiMaggio wrote:

sorry hun not made it before myself, I guess it's gravy maybe thickened with corn flour???

It probably is, but having no gravy..........i found that this wasn't too bad

If it was bought at a well known baking chain... the meat filling could well have come out of a tin !
Or the sauce might have been thickened wth gravy grannules .

Please no Campbell's! Brown some mushrooms in butter, salt and pepper. Add Cognac or Brandy.  Make roux ...etc.