Golden Steak and Cheese Pasties
Ingredients
Pastry
- 600g plain flour
- 150g cold butter
- 150g cold lard
- 1 tsp salt
- 250ml cold water
- 1 beaten egg (for glazing)
Filling
- 500g skirt steak finely diced
- 200g mature cheddar grated
- 1 medium onion
- 180g potatoes thinly sliced
- 180g swede thinly sliced
- Generous salt and pepper
Preparation
Put the flour, butter, lard, and salt in a mixing bowl and semi-rub in the fat, leaving some larger lumps for better pastry. Make a well, add the water, use a butter knife to bring the mixture together, press into a ball, cover, and refrigerate for 1 hour.
Divide the pastry into 4 balls. Flour the kitchen surface and rolling pin, then roll out one ball to cut around a 26cm plate, keeping off-cuts for patching or decorations.
Lay half the pastry disc over the rolling pin and make a light indentation 2.5cm from the edge for the filling border.
Place a thin layer of steak, swede, potato, onion, and season generously, then add a layer of cheese. Repeat with another layer of steak, swede, potato, and onion, season again, add more cheese, and finish with steak and a little seasoning.
Moisten the pastry edge with a little cold water, fold the back piece over the filling to make a lid, bring edges together, and crimp by twisting the pastry.
Start crimping at the top: place thumb on top and index finger underneath, twist the pastry up and back towards you and down until complete, and repeat for the other pasties.
Place pasties on a floured baking tray with space between each. Brush with beaten egg, make a small hole in the tops, and bake at 200 degrees Celsius for 40 minutes. Then turn off the oven and leave the pasties to rest inside for 10 minutes before serving.
