400g stewing beef (skirt is ideal), cut into small pieces
250g potatoes, diced
150g swede, diced
1 onion, finely chopped
Salt and pepper
For the pastry:
450g plain flour
225g lard or butter
Pinch of salt
1 egg, beaten
Preheat oven to 220°C. Rub the fat into the flour but not too finely. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.
Dust the work surface with flour. Roll out the pastry to about ¼ inch thickness. Using a small plate cut out circles. Moisten the edge with 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 once but be careful not to overfill, which would cause the pastry to burst during cooking. Sprinkle sparingly with salt and pepper then add a small bit of the butter. Sprinkle a dusting of flour over the filling and fold the other half of pastry over the filling and squeeze the half circle edges firmly together.
Starting at the right side whilst supporting the left side with other hand, turn the edge over to form a crimp. Brush with beaten egg wash and put a small cut in the centre of the top to allow steam to escape.
Bake for 20 minutes, and then reduce temperature to 160°C for a further 40 minutes.
From the hind flank, this is the traditional cut for Cornish pasties. Flash fried it makes a great steak and it also works well in pies and...
From the shoulder, this boneless cut makes wonderful pies, pasties, casseroles and stews.