Cooking Instructions
- 1
Sift the flour and salt into a mixing bowl; cut the selected fat into small pieces and drop into the flour.
- 2
Rub the fat into the flour with the tips of your fingers, lifting the mixture high above the bowl, so it remains cool and does not become over sticky.
- 3
Stop immediately the mixture looks like fine breadcrumbs.
- 4
Add the cold water slowly and gradually until you have just enough to bind the mixture together and leave the mixing bowl clean. You can use a knife first at the beginning of the process but you must use your fingertips to judge the consistency of the dough. Knead together very gently then use in the recipe.
- 5
Make the pastry
- 6
Roll out pastry and cut into 4 really large rounds.
- 7
Cut the potatoes and onion into 5mm/ 1/4 inch cubes.
- 8
Mix minced beef, potatoes, onion, salt, pepper and the stock.
- 9
Spoon into the center of each pastry round.
- 10
Dampen the pastry edges, bring together to form the traditional pastry shape, press firmly and flute.
- 11
Lift on a baking tray.
- 12
Beat the egg and brush over the pasties.
- 13
Bake in the center of a hot oven 220°C/425°F for 20 min.
- 14
Lower the heat to moderate 180°C/350°F for a further 25-30 min.
- 15
Serve hot or cold
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