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.
- 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 Add the garlic and cook uncovered until any liquid evaporates. Leave to cool.
- 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 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 Wrap in clingfilm; chill for 30 minutes.
- 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 Stir the steak and reserved flour into the mushrooms, then stir through the Worcestershire sauce.
- 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 Roll one piece to an 18cm circle and spoon one serving of beef filling onto one half of the circle, leaving a border.
- 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 Repeat with the remaining pastry and filling.
- 12 Transfer the pasties to the baking sheet and brush with the reserved egg.
- 13 Make a hole in the top of each and bake for 25-30 minutes until golden.