HomeFood & drinkBeef and Onion Pasty

Beef and Onion Pasty

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 25 minutes
Cooking time: 55 minutes
 
Ingredients (for 8 people) :

    The Pastry
    - 125g chilled and diced butter
    - 125g lard
    - 500g plain flour, plus extra
    - 1 egg, beaten

    Filling
    - 350g beef skirt or chuck steak, chopped
    - 1 large onion, chopped
    - 2 medium potatoes, peeled, thinly sliced
    - 175g swedes, peeled, finely diced
    - 1 tbsp freshly ground black pepper

Method:

Firstly, rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp of cold water to make a firm dough. Cut equally into 4, then chill for 20 minutes.

Heat the oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round, about 23cm across - use a plate to trim it to shape.

Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

Bake the pasties for 10 minutes, then lower the oven to 180C/fan 160C/gas 4 and cook for 45 minutes more until golden. Delicious!! You can also try a veggie version by cooking potato and onion and adding cheese to melt as the filling!
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