Okay, it is not low fat and uber healthy, but it is full of wholesome ingredients and damn tasty! A firm favourite of my four year old, these were his special request for his birthday party.
This was actually my first time ever making these….I had to YouTube how to crimp them!!
This will make four large or eight smaller pasties
500g Strong Bread Flour
120g Vegetable Shortening or Suet
Large Pinch Salt
25g Margarine or Butter
Firstly add the flour to a baking bowl along with the suet or shortening.
Add the salt, margarine or butter and then all of the water.
Using a spoon combine the ingredients in the bowl.
Now use your hands to really stick it all together, if need be add a tiny drip of water or two but this has to be a fairly dry dough so don’t worry about it looking too dry!
Now turn it out onto a dry surface, no need for flour as it is not a sticky dough.
Now knead and combine thoroughly as if you are kneading bread. Using the heel of your hand quickly knead it stretch it, roll into a ball and repeat. Keep this up for about five minutes, at this point it should become smooth and glossy as the shortening breaks down…it is a good arm workout!
When it is nice and smooth, wrap in cling film and put in the fridge for around 45 mins.
While the dough is resting make the filling.
THE FILLING 😋
350g Tenderised Rump Steak
350g Waxy Potatoes
Maldonado Sea Salt and Black Pepper
Peel the potato, swede and onion and cut into 1cm cubes.
Cut the beef into 1cm cubes.
Chuck all of these ingredients into a bowl, season with salt and pepper and mix well.
Put filling to one side until ready to use.
Preheat oven to 170cm and lightly grease a baking tray.
When the dough has rested and is ready, divide into either four or eight balls.
Using a rolling pin, shape into a disc for the large, roughly 25cm wide for the small ones, half of that.
Spoon 1/4 or 1/8 of the mixture into one half of each disc. Add a knob of butter to the top.
Fold the pastry over, join the edges and push with your fingers to seal.
Using a fork or your fingers, crimp the edges to ensure it is well sealed.
Put the pasties on a baking tray and brush the top with some egg mixture.
Bake on the middle shelf for 45 mins or until golden brown and if necessary increase the oven temperature a little.