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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 200 C / Gas 6. Grease a large baking tray.
For the pastry:
In a large bowl, rub the suet into the flour until it resembles breadcrumbs. Add the salt and stir in enough water to make a stiff pastry dough. Roll out the pastry and transfer to the prepared tray.
For the filling:
In a large frying pan, heat a little oil and cook and stir the onion until soft. Add the mince, mushrooms, red pepper, sauces and seasoning and mix well. Cook until meat has browned and vegetables are soft. Drain the juices from the pan.
Using a slotted spoon, transfer the meat mixture onto the pastry to within 2.5cm (1 in) of the edges. Dampen the pastry edges with a little water and roll up. Seal well by pressing the pastry edges together.
Brush with beaten egg and sprinkle with paprika.
Bake in the preheated oven for 35 to 40 minutes, until golden brown.
When transferring the mince and vegetable mixture to the pastry, try to ensure that any excess liquid has been pressed out. Too much liquid in the rolled pastry will result in it becoming soggy.