Hand-crimped shortcrust pasties filled with diced beef skirt, potato, swede and onion, exactly as they'd have gone down the mine.
Prep
40 mins
Cook
50 mins
Servings
4
Per serving
£2.25
Difficulty
medium
No pre-cooking of the filling here - everything goes in raw and slowly cooks together inside the pastry, which is what gives a proper pasty its distinctive texture.
Rub the butter and suet into the flour with a pinch of salt until it resembles breadcrumbs. Add cold water a tablespoon at a time, bringing it together into a firm dough. Wrap and chill for 30 minutes.
Mix the diced beef, potato, swede and onion together in a bowl and season generously with salt and pepper.
Preheat the oven to 200C (180C fan). Divide the pastry into 4 and roll each piece into a circle roughly 22cm across.
Pile a quarter of the filling onto one half of each circle, leaving a border. Dampen the edge with water, fold the pastry over, and crimp firmly along the curved edge to seal.
Transfer to a lined baking tray, brush with beaten egg, and cut a small slit in the top of each.
Bake for 15 minutes at the high heat, then turn the oven down to 160C (140C fan) and bake for a further 35 minutes until the pastry is deep golden and the filling is tender when tested with a skewer through the slit.