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1
Add the flour, salt, butter and lard to a large bowl, rub it together until you have a fine breadcrumb consistency.
2
Add the water, and bring it all together.
3
Turn it out onto your worktop and knead the pastry for 2 to 3 minutes.
4
Divide the dough into 4 equal pieces, form each piece into a small disc, and wrap them individually in cling film, then get them into the fridge for at least 1 hour before using them.
5
Cut the beef into small 1.5cm size pieces, at a push, you can use minced or ground beef instead.
6
Dice the swede and potatoes into 1cm cubes and finely dice the onion.
7
Do not season until you are ready to assemble the pasties. If you season too early the salt will draw out the water from the vegetables.
8
When you are ready to assemble, get all the veg in a bowl and season with salt and white pepper, give them a good mix.
9
Make up the egg-wash in a small container, vigorously whisk the egg until it is loose and runny.
10
You will also need a large cookie/baking sheet, lined with parchment paper, see our very own baking sheet in the ads at the bottom of this page
11
Roll out your pastry into 20cm / 8in to 23cm / 9in circles.
12
See our very own adjustable stainless steel rolling pin in the ads at the bottom of this page.
13
At this point preheat the oven to 170°C / 340°F / Gas mark 3
14
Place a quarter of the veg onto each pastry circle, keeping it to one side of the circle, then add 5 (1cm cubes) small cubes of butter on top of each pile of veg.
15
Place a quarter of the meat directly on top of each pile of veg, and add a further 5 (1cm cubes) small cubes of butter on top of the meat.
16
Brush egg-wash all around the edge of the pastry, lift it and fold it over the filling, expelling any air pockets as you go.
17
Line up the pastry edges and press it down to seal it.
18
See the video on how crimp the pasty edges together.
19
Get them onto the lined baking sheet, and give them all a good coat of the egg-wash.
20
Using a sharp knife, poke a vent hole in the middle of each pasty.
21
Get them into the pre-heated oven and bake for 45 minutes.
22
Remove from the oven, get them off the baking sheet and onto a wire rack to cool.
23
Best served hot, but can be enjoyed cold too.
24
Enjoy.
Method
Ingredients
The Pastry:
400g / 14oz Strong White Bread Flour
112g / 4oz Butter
100g / 3½oz Lard
140g / 140mls Water (Ice-cold)
8g / 1tsp Salt
1 Medium size Egg (egg-wash)
The Filling:
300g / 11oz Beef/Skirt (diced small)
150g / 5½oz Swede or Turnip (diced)
300 / 11oz Potatoes (diced)
100g / 3½oz Onion (diced)
1g / ¼tsp White pepper
4g / ½tsp Salt
Small cubes of Butter (optional)
100% cotton Cross-Back Kitchen Apron
Large Aluminium Cookie Sheet/Baking Tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
FEATURED PRODUCTS
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