The Boxing Day Pasty
Ingredients
Pastry
- 400g plain flour
- 100g cold butter diced
- 100g cold lard diced
- 2/3 tsp salt
- 3/4 cup cold water
- 1 beaten egg
Filling
- 600g rough chopped Turkey, stuffing, PIBs, roasties and sprouts
- 4 tbsp cranberry sauce
- 6 tbsp gravy
Preparation
Put the flour, butter, lard and salt in a mixing bowl and semi rub in the fat. Make a well and add half the water, then use a butter knife to mix, slowly add the remaining water as needed to bring together. Cover and chill for 1hr.
Divide the pastry into 6 balls. Flour the kitchen top, then roll out a big ball enough that you can cut round a tea plate. Keep any off cuts for patching up.
Lay half the pastry disc over the rolling pin. The front is for filling, put 100g filling on the pastry, leaving a 2 cm border round the edge, top with a little cranberry & gravy. Pat a little cold water on the pastry edge, then lift the back piece of pastry over the filling to make a lid, bring them together, but don’t worry if they don’t quite meet, then crimp.
Start at the furthest end. Place your thumb on the top piece of pastry and index finger underneath, twist the pastry up and back towards you, plaiting the top and bottom layers of pastry together to the end. Repeat.
Place pasties on a floured baking tray. Brush with egg and make a small hole on top. Bake at 200 degrees C for 30 mins.