Cut beef into strips, season and roll up.
Place meat rolls in the bottom of a deep roasting pan, sprinkle with flour and cover with cold water.
Top with peeled whole potatoes seasoned and brushed with butter. Roll up pieces of pastry like the potatoes to form dough boys to dot over the top.
Cover with foil and cook in a hot oven for ½ hour then remove the lid and cook for a further hour or so to brown the potatoes.
When ready the potatoes should be brown and crisp on top and mushy underneath and the meat should be sitting in a rich gravy. Add water during cooking if it starts to dry out.
Serve with mixed vegetables.
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