• 3 1/3 cups (825 ml) plain flour
• 1/2 lb (250 g) butter, chilled and diced
• 11 oz (350 g) lean chuck steak, diced
• 1 onion, chopped
• 1 potato, peeled and diced
• 6 oz (175 g), butternut squash, peeled and diced
• 1 1/2 tbsp (20 ml) beef stock
• 2 tbsp (25 ml) chopped fresh parsley
• Salt and pepper
• Beaten egg, to brush
• 1 garlic clove, chopped
• 3/4 in. (2 cm) piece fresh ginger, peeled and chopped
• 1 red chili pepper, seeded and chopped
1. Pastry: Sift flour and pinch of salt into large bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Sprinkle 6 tbsp (90 ml) chilled water over mixture, then mix in. If dough seems dry, add more water. Gather dough then lightly knead until smooth. Wrap in plastic and refrigerate 20 minutes before using.
2. Filling: Put steak, onion, potato, squash, stock and parsley in bowl. Season with salt and pepper and mix well.
3. Preheat oven to 400 F (200 C). Divide pastry into eight pieces. Roll out each to an 8-in. (20-cm) round.
4. Spoon equal amounts of filling onto centre of each pastry round. Brush edges with egg, then bring together at top. Press edges firmly together to seal, then crimp.
5. Place pockets on two non-stick baking trays. Brush with beaten egg. Make small holes in tops to let steam out.
6. Bake 15 minutes. Reduce heat to 325 F (160 C); cook 45 minutes to 1 hour, until pastry is golden and filling is cooked. Serve hot, warm or cold.
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