For the pastry:
500g  white flour, plus extra to dust
115g lard (or unsalted butter if you don’t use lard)
20g margarine
1tsp salt
Cold water

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


  1. Preheat the oven to 200C/gas mark 6
  2. Sift the flour into a mixing bowl and grate in the lard.
  3. Add the margarine and salt, and rub the fat in until the mix becomes crumb-like.
  4. Mix in just enough cold water (probably about 175ml) to bring it together into a dough.
  5. It’s ready when it comes cleanly away from the side of the bowl.
  6. Wrap and chill for 2 hours.
  7. Cut the beef and vegetables into evenly sized dice. Mix and season well.
  8. Roll out the pastry on a lightly floured surface to about 5mm thick and cut out circles to your desired size.
  9. Divide the filling between the pastry, leaving space around the edge and top the filling in each with a dollop of cream or butter.
  10. Brush the edge with egg wash, then pinch the edges together to seal.
  11. Crimp as desired, and cut a small hole in the top of each.
  12. Brush the pasties with egg wash.
  13. Bake for 20 minutes until golden brown, then turn the heat down to 160C/gas mark 3 and cook for another 20 minutes.



  1. I love this incredible recipe and it would be a great one to make for my family! They would love it and I bet it tastes so good!

  2. Wow, these look really yummy. I have never made a pasty before but would love to try.

  3. What a savory treat these are, I love pastries like this. Never have made them before, I usually buy them from the bakery close to our home. Yummy recipe!

  4. These look great! Very hearty and satisfying. And I love the use of rutabaga….I don’t get to use that much in recipes because my guys are not big fans. But added in this recipe would go well!

    I think we could get hooked on these beauties too!

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