Meal Type:

Mains

Prep Time:

30 - 60 mins

Cooking Time:

30 - 60 mins

Serves:

3 - 4

By:

Sue Fleischl

Ingredients

• 125 g Pams butter, chilled and diced
• 125 g lard, chilled and diced
• 500 g Pams plain flour
• pinch of Pams salt
• 6 tbsp chilled water
• 1 egg, beaten
• 2 tsp sesame seeds (optional)
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 tsp olive oil
• 1 tsp Pams butter
• 500 g skirt or scotch steak, trimmed and chopped into 1.5 cm cubes
• 1 medium potato, peeled and chopped into 1.5 cm cubes
• 200 g swede, peeled and chopped into 1.5 cm cubes
• 2 tbsp chopped fresh thyme leaves
• 1 tbsp sea salt
• 2 tsp freshly ground pepper

Instructions

1. Place butter, lard and flour in a food processor. Pulse till crumbs form, then add water and pulse again to make a firm dough. Cut into 4 pieces, flatten slightly, wrap well and chill for at least 30 minutes.
2. Cook onion and garlic together, gently, in olive oil and butter for 5 minutes, till soft. Mix with steak, potato, swede, thyme and salt and pepper. Set aside to cool.

3. Roll each pastry ball to ½ cm thick on a lightly floured surface, and cut each into a 23 cm round (we use a plate to do this). Firmly pack a quarter of the filling along the centre-line of each round.
Brush all around the edge of the pastry with beaten egg, then
bring the sides up around the filling and crimp firmly together.
4. Place on a lined or non-stick baking tray and brush with remaining beaten egg. Sprinkle with sesame seeds, if using, and chill for 30 minutes.
5. Pre-heat oven to 200°C. Bake pasties for 10 minutes, then lower the temperature to 180°C and bake for another 45 minutes.