A classic British recipe, these pasties are fantastic for taking out and about or eating at home. We ate ours walking down the high street on the way to the dog races, how’s that for Laaahnden life? Sorry Cornwallians, the pasties were right at home with us.
For the pastry:
400g plain (all-pupose) flour
A pinch of salt
120g cold butter, cubed
75g cold lard or vegetable fat, cubed
3 tablespoons very cold water
For the filling:
300g chuck steak
1 onion, finely chopped
1 large potato, finely diced
1/2 a swede (rutabega), finely diced
salt and freshly ground black pepper
To glaze: 3 egg yolks
Okay, make sure you’re wearing an apron. Making pastry is messy. Sift the flour and salt into a large bowl and then rub in the cubes of lard and butter with your fingertips. Try to do this lightly with the tips of your fingers and persevere until the mixture resembles fine breadcrumbs. This takes about 5 or 10 minutes.
Add two tablespoons of very cold water to the mixture and mix it to a firm dough, first with a knife and then with your hands. If absolutely necessary, add more water but the pastry should not be too damp – although crumbly pastry is more difficult to handle, it produces a lighter result.
Roll the pastry into a ball, cover in it clingfilm (saran wrap) and pop it in the fridge while you get on with the filling.
I made half my pasties with meat and half without for my vegetarian friends. If you’d like to do this, use 200g chuck steak instead of 300g and divide the vegetables unevenly to make each half have an equal amount of filling.
Heat the oven to 180C/350F/Gas mark 4
Take the pastry out of the fridge and divide it into 7 balls. Flour your chopping board and rolling pin and roll out the balls of dough to about 5mm thickness. Take about a handful of the filling and pop it in the centre of each rolled out pastry. Do this is batches if you haven’t got room. Fold the pastry over the filling and squish the edges together to seal it. Bring the edges in towards the centre and fold over, so you create a kind of rolled edge. Using your thumb and forefinger, crimp this roll by doing little pinches all along it – see the above picture for how this looks.
Place on a baking tray and brush with the egg yolks all over to glaze them. Pop them in the oven for 45-50 minutes. If they look like they’re going too brown, cover them.
Eat hot or cold. Lovely.