Healthier steak and mushroom pasties

Preparation

Crush the garlic cloves. Finely chop the red onions. Beat the eggs. Slice the brown mushrooms. Chop the fresh thyme leaves. Cube the lean fillet steak.

Method

1. 1 Heat a non-stick frying pan and spray with oil. Add the mushrooms and onion and gently cook, covered, for 8-10 minutes, stirring occasionally, until soft.
2. 2 Add the garlic and cook uncovered until any liquid evaporates. Leave to cool.
3. 3 Meanwhile, make the pastry. Reserve ¼ tbsp flour per pasty being made (eg. for 4 servings, reserve 1 tbsp) and put the remainder in a bowl. Rub the spread and soft cheese into the flour until it resembles breadcrumbs, then season and stir in the thyme.
4. 4 Add the beaten egg (again reserving around ¼ tbsp per pasty being made) and the cold water and stir until you have a soft dough.
5. 5 Wrap in clingfilm; chill for 30 minutes.
6. 6 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens) and line a baking sheet with baking paper.
7. 7 Stir the steak and reserved flour into the mushrooms, then stir through the Worcestershire sauce.
8. 8 Divide the dough equally so there is 1 piece per serving being made. Do the same with the beef filling, dividing so each serving has an equal amount of filling.
9. 9 Roll one piece to an 18cm circle and spoon one serving of beef filling onto one half of the circle, leaving a border.
10. 10 Brush the border with water, then fold over the pastry to make a semi-circle. Press down the edges to seal, trimming to make a neat edge, then decorate using a fork.
11. 11 Repeat with the remaining pastry and filling.
12. 12 Transfer the pasties to the baking sheet and brush with the reserved egg.
13. 13 Make a hole in the top of each and bake for 25-30 minutes until golden.