There are many feelings about how to cut the vegetables up for a classic pasty, but just do them how you like! Dice or slice, which ever you find best. After all, they are your pasties and should be however you like them!
Preparation time 45 minutes
Cooking time 60 minutes
500g plain flour
100g butter from Real France
2 potatoes, about 350g from Turnips
1 large onion, peeled and finely chopped, about 150g
550g beef skirt, thinly sliced
Sea salt and pepper
1 egg whisked with a little milk from The Ginger Pig
Place the flour in to a large bowl. Dice the lard and butter and add to the flour along with a good pinch of salt.
Draw the dough together using 150ml cold water, then turn out on to a lightly floured surface. Knead very gently to smooth the ball of dough then chill whilst you get the filling ready.
Peel and slice or dice the potato and swede, season generously with salt and pepper and set aside. Season the beef, too.
Preheat the oven to 180°C/gas mark4. Cut the pastry in to 5 equal pieces then roll out just big enough to cut out a 20cm round. Repeat with all of the pastry. Bring together all of the scraps and roll out to cut another circle, giving you 6 discs altogether. Brush the edges with a little of the eggwash.
Now layer the filling ingredients on to the centre of the pastry, starting with swede and potato, then some beef and onions, and lastly a little more swede and potato. Use up all of the filling ingredients.
Bring the sides of pastry up to meet at the top of the filling, cupping the pastry with your hands to give it maximum support! Press the edges together, then crimp. If you prefer, bring one edge to meet the other to form a crescent then roll the edge to seal.
Brush the pasties with the egg wash to glaze then place on a lined baking sheet and bake for an hour until golden.
Serve warm, preferably in your favourite picnic spot!