- 400g plain flour, plus extra for rolling out
- Pinch of salt
- 50g butter, chilled and cut into small pieces
- 50g lard, chilled and cut into small pieces
- 1 medium onion, thinly sliced
- 1 medium potato, cut into small cubes
- 125g swede, cut into small cubes
- 400g rump steak, trimmed of fat and cut into 1cm pieces
- 1 medium egg, lightly beaten
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and salt into a large bowl. Add the butter and lard and rub in with your fingertips until the mixture looks like breadcrumbs. Add 5-6 tbsp cold water, then mix until clumps are formed.
Gather the mixture together with your hands to make a firm dough. If you have time, wrap the dough in cling film and chill in the fridge for 30 minutes before rolling out.
Divide the dough into four even-sized pieces. On a lightly floured surface, roll each one out so that it's as thick as a £1 coin.
Place a 19cm plate on top of one of the dough pieces and cut around it using a sharp knife to make a circle. Repeat with the other pieces.
Place the dough circles on a baking sheet and put the vegetables and steak on one half of each circle. Brush the edges with water. Fold the other half of the dough over and press the edges together with your fingers. Starting on the right side, fold over one corner using your first finger and thumb, to form a crimp. Continue to crimp all the way along the edge of the pastry, making sure you seal the edges as you fold.
Brush the pasties with the beaten egg and bake in the oven for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for another 45-55 minutes.