members recipes

Ingredients
Makes 4 large or six smaller pasties (using a 6inch plate as a cutter will give you 4 pasties)

Pastry:
500g plain flour
220g either lard or butter or a combination of both
Pinch of salt
Cold water to mix

Filling:
300g beef steak
1 small,raw potato
1 large chunk of swede
1 small onion
Some salt and pepper
About 1tbsp of butter

Some beaten egg

Method
[i]Don\'t worry if you can\'t get the crimping quite right..apparently it can take years of practice (which i can confirm, i still can\'t do it !). Just make sure the pasties are well sealed before going into the oven.[/i]

1. Place the flour and butter/lard in a bowl and rub together
between your fingers till the mixture resembles breadcrumbs.
2. Add the pinch of salt and the water (bit by bit) till the mixture
pulls together.Knead just a few times then cover with clingfilm and
pop it in the fridge for about 30mins.
3.Slice the beef steak and all the vegetables into small pieces and set
aside for now.
4. Roll the pastry out to about 1/4 inch thickness then cut into circles
using your plate as a guide.
5.Place a small amount of steak and the veggies in the middle of each circle
and season with some salt and pepper.
6. Sprinkle a bit of flour over the filling and dot with a bit of butter.
7. Brush the edges of the circle with a bit of water, then fold the pastry
over the filling.
8. Make sure the edges are sealed properly then using your fingers,crimp the edges.
9. Brush the finished pasty with some beaten egg then cut a small slit
in the centre of the pasty to allow the steam to escape.
10. Bake at 200C for 30mins then reduce the heat to 160C and bake for another 30mins
or until pasties are golden.