Ingredients
- 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
- 1 haggis, chopped
- Seasoning
Method
Rub the fats into the flour, stir in the salt and add the water to bind the dough. Knead lightly and cover in Clingfilm. Chill the dough for at least 1 hour. Whilst the dough is chilling, mix together the ingredients for the filling.
Divide the pastry and roll into circles. Place a portion of the mixture into each circle and season well. Fold over the dough circles and crimp the edges.
Lay each pasty onto a baking tray which has been lined with Bake-O-Glide. Egg wash and bake on the floor of the Roasting Oven for 20 minutes then move to the bottom set of runners and add the cold plain shelf and bake for a further 30 minutes or for a 3 or 4 oven AGA move to the baking oven for the remaining 30 minutes.
By David Pengelly
AGA Demonstrator
