- 400g strong white bread flour, plus extra for dusting
- 120g unsalted butter, chilled and diced
- 100g lard, chilled and diced
- 300g beef sirloin steak, fat removed, cut into small cubes
- 1 medium onion, finely sliced
- 1 medium waxy potato (125g), cut into small cubes
- 100g swede, cut into small cubes
- 1 free-range egg, beaten
- Mustard, to serve
To make the pastry, use your hands to rub the flour, 100g butter and lard together in a large bowl until the mixture resembles coarse breadcrumbs. Add 125-150ml fridge-cold water and mix together
to a smooth dough. Wrap in clingfilm and allow to chill for at least 30 mins.
Preheat the oven to 200C/180C Fan/Gas 6.
Divide the dough into 4 even-sized pieces and roll each to a thickness of 3mm on a lightly floured surface. Cut out a circle from each piece, about 21cm in diameter, using a plate as a guide, and place on baking sheets.
Mix together the steak, onion, potato and swede, and season generously with freshly ground black pepper, if you like.
Divide the filling among the pastry circles, placing on one side of the circle, leaving a 2cm border. Top each with a cube of the reserved butter. Brush the borders with a little of the beaten egg and fold the other half of the dough over. Press the edges down firmly. Use your first finger and thumb to crimp all the way along the edge of the pasties and make a small slit in the centres to allow the steam to escape.
Brush the pasties with the beaten egg. Bake for 15 mins, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35-40 mins until the pastry is golden and crisp. Serve half a pasty per person, with mustard.