Ingredients
For the short pastry:
1lb flour
A pinch of salt
8 oz lard
2 oz unsalted butter
Approx ¼ pt water
2 eggs, for egg wash
For the filling:
1lb topside beef
8 oz potatoes
1 medium onion
2 oz carrots
2 oz turnip
Salt and freshly ground black pepper
1 tbsp chopped parsley
Worcestershire sauce
Tabasco sauce
Method
For the pastry:
1. Sieve the flour and salt, and chop up the lard and butter into small pieces straight from fridge.
2. Rub the lard and butter into the flour then add enough water to pull the pastry into dough.
3. Leave to rest for 30 minutes.
For the filling:
1. Trim the meat of all fat and gristle and cut into small cubes and put into a bowl.
2. Chop the onion finely and add to the bowl.
3. Peel and cut the potatoes into quarter inch cubes and add to the bowl.
4. Cut the carrots and turnip (or Swede) to the same size and add to bowl and mix well.
5. Season with salt and pepper then add a splash of Worcestershire sauce and Tabasco sauce. Add chopped parsley.
6. Cut the pastry into 4, pin out then cut into circles 6” across. Make the egg wash with a spoonful of water and brush the edges of the pastry.
7. Pile some filling into middle of each pastry piece and spread in a line across the centre
8. Fold the pastry over and up to make a seal on top of the filling, then using your thumb and forefinger, crimp the edges in a wavy fashion.
9. Brush with egg wash and make a hole in the top for the steam to escape.
10. Bake at 200C for 30 minutes then 180C for a further 20 minutes.
11. Serve hot or cold.