The perfect pasty

Serves: 4

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Total Time: 95

Prep Time: 45

Cook Time: 50

• For the pastry:
• 450 gram(s) strong bread flour
• 125 gram(s) cold butter
• 5 gram(s) salt
• 210 ml cold water
• 1  egg
• For the filling:
• 255 gram(s) potato
• 125 gram(s) swede
• 155 gram(s) onion
• 2 gram(s) pepper
• 10 gram(s) salt
• 300 gram(s) skirt beef

Method

1. Make the pastry. Put the flour, butter and salt in a bowl and rub the butter into the flour. Make a well in the centre, add a drop of the water and use a scraper to mix it into the flour; repeat until all the water is mixed in.
2. By hand, mix the dough into a ball, wrap it in cling film and refrigerate for at least 20 minutes. Meanwhile, prepare the meat and vegetables. Peel the potato, swede and onion, and dice into 1cm cubes. Season. Repeat with the beef.
3. Roll out and cut the pastry. Lightly flour your work surface and rolling pin. Divide the chilled pastry in two. Roll the first piece of pastry to ½cm thickness, and wide enough to cut around a medium saucepan lid to create two pasty bases. Cut. Repeat with the second half of pastry to make four bases. (Keep any scrap pastry for patching, or wrap in cling film and freeze for next time.)
4. Place a handful of vegetables and 75g of meat in the middle of your first base. Fold the sides together into a half-moon shape, and press the edges with your fingers to seal the pasty.
5. Starting at the right-hand edge and with your right hand, pinch the corner to create a triangle, then, with your left hand, pinch the pastry next to your right thumb. Fold the triangle piece of pastry in your right hand over your left thumb, and press the pastry together, moving your thumb out of the way as you go. This creates another triangle in your right hand. Repeat, until the entire pasty is crimped. Don't worry - it takes practice to perfect!
6. Place the pasties on a non-stick baking tray and egg-wash the top. Bake in a pre-heated oven at 200ºC (180°C fan oven), gas mark 7 for 50 minutes until golden.

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