Ingredients
For the pastry
250g strong bread flour
250g wholemeal bread flour
120g lard or white shortening (chilled and cubed)
125g salted butter (chilled and cubed)
1tsp salt
185ml cold water
For a traditional filling
500g beef skirt
200g potato
250g swede
150g onion
salt and pepper
or for curried beef filling
500g beef skirt
100g sweet potato
200g courgette
150g green beans
150g onion
1tsp Gara masala
1/2tsp ground coriander
1/2tsp turmeric
1/2tsp chilli powder
Method
Get 2 large bowls, one add the flour ready to make your pastry the other mix all your filling chopped into small chunks ready for later.
Rub the two types of fat lightly into flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. 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 important as you need the pastry to be chilled to work with other wise it will be very difficult to work with.
Roll out the pastry and cut into circles approx. 15cm diameter. You can use a side plate is a guide.
Layer your filling on top of the pastry. If doing traditional add salt and pepper as you do this.
Bring the pastry around and crimp the edges together , to crimp you pinch and fold the edge together.
Once done Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees for about 50 – 55 minutes until golden.