Category
Main
Prep
20 mins
Cook
45 mins
Ingredients
375g packet shortcrust pastry1 egg beaten with a fork1 potato1 small swede (about 200g)300g braising or chuck steak cut into cubes1 onion peeled and finely chopped
Instructions
- Cut the potato and swede into small cubes (they need to be small and even sizes so that they cook evenly)
- Sprinkle a little flour over the worksurface. Roll out the pastry to about 3 mm thickness
- Using a side plate cut out 4 circles
- Put some chopped swede and potato on one half of the pastry
- Then sprinkle some onion over the top, followed by the meat and repeat these layers - be careful not to have too much filling or you won't be able to seal the pastry!,Season with freshly ground black pepper and add a small knob of butter, this helps to make gravy
- Brush a little beaten egg around the outside of the pastry circles (this will help it stick together). Fold the other half of pastry over the filling and squeeze the half circle edges firmly together
- Now for the fun bit - crimp the pastry together using your first finger and thumb/turn the edge over to form a crimp - keep doing this all the way along the pastry to help seal the pastry together. The crimping will come with practice. The important thing is to have a good seal
- Brush the pasty with the beaten egg (to help it go golden) in the oven. Bake for 20 minutes in the oven on a baking tray, lower the oven temperature to 150°C/300°F and cook for another 25 minutes.
