Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 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.