Yield: 24 servings
|12 ounces||(340g) shortcrust pastry made with lard|
|1 ounce||(28g) butter|
|1 tablespoon||Vegetable oil|
|1 medium||Onion, finely diced|
|1 medium||Potato, peeled and finely diced|
|1 medium||Carrot, peeled and finely diced|
|12 ounces||(340g) skirt or chuck steak, trimmed and thinly sliced|
|1 fluid ounce||Oz (28g) beef gravy|
|Salt and freshly ground black pepper|
|1||Egg, to glaze|
1. Pre-heat the oven to 200'C/400'F/Gas 6.
2. Roll out the pastry to ⅛ inch (0.25cm) thick and cut into 24 x 3 inch (7.5cm) circles. Cover and chill for 30 minutes in the refrigerator.
3. Heat the butter and oil together in a frying pan, add the onion and fry until soft. Add the potato and carrot and cook for 4-5 minutes. Increase the heat slightly, add the beef and cook for 2 minutes, stirring constantly. Stir in the gravy and seasoning then cool.
4. Divide the mixture amongst the pastry circles, brush the rims with water and bring the 2 sides of the pastry to meet over the top of the filling. Pinch together to form a scalloped edge, brush with egg, make an incision on either side of the pasty and chill for 10 minutes. Bake for 15-20 minutes until golden- brown. Serve immediately.