Ingredients Jump to Instructions ↓

  1. 12 ounces (340g) shortcrust pastry made with lard

  2. 1 ounce (28g) butter

  3. 1 tablespoon Vegetable oil

  4. 1 medium Onion, finely diced

  5. 1 medium Potato, peeled and finely diced

  6. 1 medium Carrot, peeled and finely diced

  7. 12 ounces (340g) skirt or chuck steak, trimmed and thinly sliced

  8. 1 fluid ounce Oz (28g) beef gravy

  9. Salt and freshly ground black pepper

  10. 1 Egg, to glaze

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 200'C/400'F/Gas 6.

  2. Roll out the pastry to ⅛ inch (0.25cm) thick and cut into 24 x 3 inch (7.5cm) circles. Cover and chill for 30 minutes in the refrigerator.

  3. Heat the butter and oil together in a frying pan, add the onion and fry until soft. Add the potato and carrot and cook for 4-5 minutes. Increase the heat slightly, add the beef and cook for 2 minutes, stirring constantly. Stir in the gravy and seasoning then cool.

  4. Divide the mixture amongst the pastry circles, brush the rims with water and bring the 2 sides of the pastry to meet over the top of the filling. Pinch together to form a scalloped edge, brush with egg, make an incision on either side of the pasty and chill for 10 minutes. Bake for 15-20 minutes until golden- brown. Serve immediately.


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