Ingredients (Makes 4 large pasties)
For the pastry:
• 500g (4 cups) all-purpose flour
• 120g (½ cup) butter, cold and diced
• 120g (½ cup) lard (or shortening), cold and diced
• 1 tsp salt
• 150ml (⅔ cup) cold water
For the filling:
• 300g (10 oz) beef skirt or chuck, finely diced
• 250g (9 oz) potatoes, peeled and diced small
• 150g (5 oz) rutabaga (swede), peeled and diced small
• 100g (3.5 oz) onion, finely chopped
• Salt and black pepper (to taste)
• 1 tbsp butter (optional, for extra richness)
For sealing and baking:
• 1 egg, beaten (for egg wash)
Instructions
1. Make the pastry:
• In a large bowl, mix the flour and salt.
• Rub in the butter and lard with your fingers until the mixture resembles breadcrumbs.
• Gradually add cold water and mix until it forms a firm dough.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the filling:
• In a bowl, mix the diced beef, potatoes, rutabaga, and onion.
• Season well with salt and black pepper.
3. Assemble the pasties:
• Preheat oven to 180°C (350°F).
• Roll out the pastry on a lightly floured surface to about 5mm thick.
• Cut into 20cm (8-inch) circles (use a plate as a guide).
• Place a portion of the filling in the center of each circle.
• Add a small piece of butter on top of the filling (optional).
• Brush the edges with a little water, then fold over to form a half-moon shape.
• Crimp the edges to seal properly.
4. Bake the pasties:
• Place on a lined baking sheet. Brush with beaten egg for a golden finish.
• Bake for 45-50 minutes, until golden brown.
5. Serve:
• Enjoy warm or cold! Traditionally, they are eaten on the go.