Shortcut Pastry:
225 gm. plain flour
115 gm. fat (mixture of lard and butter)
A pinch of salt
The Filling:
225 gm. steak cut into small cubes
2 or 3 large potatoes
1 piece of turnip or swede
1 onion, peeled and chopped
Salt and pepper
The Method:
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling.
Slice the turnip thinly over the potato, then spread the beef on top.
Add a little onion, season with salt and pepper.
Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.
There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge.
Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray.
Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.
225 gm. plain flour
115 gm. fat (mixture of lard and butter)
A pinch of salt
The Filling:
225 gm. steak cut into small cubes
2 or 3 large potatoes
1 piece of turnip or swede
1 onion, peeled and chopped
Salt and pepper
The Method:
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling.
Slice the turnip thinly over the potato, then spread the beef on top.
Add a little onion, season with salt and pepper.
Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.
There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge.
Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray.
Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.
