500gstrong bread flour(I used plain flour and it was fine)
120glard or white shortening
125gbutter
1tspsalt
175mlcold water
The filling
400gbeef skirt, cut into cubes
300gpotato, peeled and diced
150gswede, peeled and diced
150gonion, peeled and sliced
Salt and pepper to taste(2:1 ratio)
Beaten egg or milk to glaze
Instructions
The pastry
In a large mixing bowl., add the salt to the flourWith cold hands, rub the two fats lightly into flour until it looks like breadcrumbsAdd water slowly and mixture together and knead until the pastry becomes elastic (this can also be done in a food mixer) Cover with cling film and leave to rest for 3 hours in the fridge (this is a very important in order to roll and shape the pastry)Throw some flour onto your workbench and roll out the pastry and cut into circles approx. 20 cm diameter
Assembling
Layer the vegetables and meat on top of the pastryAdd plenty of seasoning... it does need itFold the pastry over and crimp the edges together (see the Cornish Pasty Association guide in my blog)Glaze with beaten egg or an egg and milk mixtureBake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden