Categories: August

Ingredients

• 700g Cornish beef skirt or chuck steak
• 1 medium onion, finely chopped
• 400g turnip or swede, finely diced
• 600g potatoes, finely diced and kept in cold water until needed
• 125g margarine
• 500g strong white flour, plus extra for dusting
• 125g lard
• a little beaten egg or milk, for brushing

Directions

1. Make the pastry. Put the margarine in the freezer for 20 minutes. Place the flour in a bowl and rub in the lard. Grate the chilled margarine and stir into the flour with a knife. Pour in 12-14 tablespoons cold water and mix with a knife until absorbed. Knead the mixture a little and allow it to rest for at least 30 minutes before using (or chill overnight).

2. Make the filling. Trim off and discard any gristle from the meat, then cut into 5mm pieces, including some fat.

3. Lightly dust a work surface with flour. Cut off 100g pastry and shape it roughly like a ball. Roll out to a circle about 7cm in diameter.

4. Place a little onion along the centre of the pastry and cover with a layer of diced turnip. Sprinkle well with pepper and a pinch of salt. Place some of the meat on top and at the ends. Season with salt. Top this layer with a little potato and salt lightly.

5. Moisten the edge of the pastry that is furthest away from you with water, and fold over to seal. Firmly press the sides of the pasty together, from the middle outwards towards each end. Crimp the edge from left to right by folding the pastry edge over and over in a rope pattern, tucking in the end when you reach the other side. Repeat to make 8 pasties in total.

6. Preheat the oven to 180˚C/fan 160˚C/gas 4. Place the pasties on baking trays, brush with a little beaten egg or milk and bake for 1 hour until golden. Remove from the oven and leave for 10 minutes on a cooling rack before eating.

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