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Method Prep:1hr › Cook:1hr › Ready in:2hr
Rub 225g fat into the flour, but not too finely. I sometimes cut the fat into small lumps.
Add salt and the water gradually until it comes together into a ball without being sticky. Put to rest in a cool place.
Chop the steak into small pieces - don't mince it too fine.
Slice potato and swede into thin, small slices about half an inch across. Chop onion finely.
Dust work surface with flour. Roll out the pastry to about 1/4 inch thick.
Using a small plate cut out circles of pastry. Moisten the circle edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef.
Repeat this layering once more, being careful not to add too much filling or it will make the pastry to burst during cooking.
Season with salt and pepper, herbs, stock powder, a tiny knob of butter, and a dusting of flour (to thicken the meat and veg juices and make the gravy).
Fold the other half of the pastry circle from the rolling pin over the filling and squeeze the edges firmly together. Then, starting at the right side and supporting the left side with other hand, use finger and thumb to crimp all along the edge. Make sure you get a good seal. Brush pasties with egg wash and put a small one inch cut in the centre of the top for steam to escape.
Bake in a hot oven 220 C / Gas 7 for about 20 minutes then reduce temperature to 160 C / Gas 3 for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with parchment or foil.