Baked Steak Pasties

Mix together the yeast with the milk and a pinch of sugar. Mix together the flour and a pinch of salt and create a well in the middle. Add the egg yolks, butter and the yeast mixture into the well and knead into a smooth heavy dough using the dough hooks on an electric whisk. If necessary some more flour or milk (the dough should no longer be sticky but should also not be crumbly). Shape into a ball, wrap in clingfilm and leave to chill overnight.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

To make the filling, fry the onion and the garlic in hot oil. Add the red pepper and the jalapeño pepper and fry for 5 minutes. Add the meat and fry for a further 2-3 minutes.

Remove from the heat and add the egg, creme fraiche, tomato puree and the parsley. If the mixture is too soft add some breadcrumbs. Season with salt and ground black pepper.

Halve the cold pasty and roll out into two large circles approx. 3 mm thick. Halve them and place the filling in the middle of each half. Fold over and press the edges down firmly and/or turn them in.