Ingredients
For the pastry
- 500g plain flour
- 125g butter
- 125g lard
- 8-10 tbsp water
- 1 tsp salt
For the filling
- 300g peeled and diced potato
- 150g peeled and diced Swede
- 150g diced onion
- 450g skirt beef, cubed
- Seasoning
Method
Rub the fats into the flour, stir in the salt and add the water to bind the dough. Knead lightly, cover with Cling film and chill for at least 1 hour.
Divide the pastry and roll into circles and mix together the filling ingredients in a separate bowl.
Place a portion of the mixture into the centre of each pastry circle and then season well. Fold and crimp the edges, lay each pasty onto a baking tray which has been lined with Bake-O-Glide and then egg wash each pasty.
Bake on the floor of the Roasting Oven for approximately 20 minutes, moving to the bottom set of runners and adding the cold plain shelf to avoid over browning for a further 30 minutes.
Note: For 3 and 4 oven AGAs you can move the tray to the middle of the Baking Oven for the final cooking time.
For a different choice of fillings, why not try:
- Grated cheese
- Ham and leek
- Pork and apple
- Lamb and mint
- Choice of fruit
By David Pengelly
