For the pastry:
500g white flour, plus extra to dust
115g lard (or unsalted butter if you don’t use lard)
For the filling:
200g beef skirt – you can use flank steak if you can’t get skirt
175g waxy potatoes, peeled
125g rutabaga, peeled
Two small onions, peeled
Clotted cream or butter
One egg, beaten with a little water
- Preheat the oven to 200C/gas mark 6
- Sift the flour into a mixing bowl and grate in the lard.
- Add the margarine and salt, and rub the fat in until the mix becomes crumb-like.
- Mix in just enough cold water (probably about 175ml) to bring it together into a dough.
- It’s ready when it comes cleanly away from the side of the bowl.
- Wrap and chill for 2 hours.
- Cut the beef and vegetables into evenly sized dice. Mix and season well.
- Roll out the pastry on a lightly floured surface to about 5mm thick and cut out circles to your desired size.
- Divide the filling between the pastry, leaving space around the edge and top the filling in each with a dollop of cream or butter.
- Brush the edge with egg wash, then pinch the edges together to seal.
- Crimp as desired, and cut a small hole in the top of each.
- Brush the pasties with egg wash.
- Bake for 20 minutes until golden brown, then turn the heat down to 160C/gas mark 3 and cook for another 20 minutes.