450g/1lb Odlums Cream Plain Flour
175ml/ 1/3 pt Water
175g/6oz Onion (finely chopped)
175g/6oz Turnip (cubed)
225g/8oz Beef Skirt / Chuck Steak
225g/8oz Sliced Potatoes
Salt & Pepper
1 Egg (beaten)
Making the Pasties:
- Preheat oven to 220°C/425°F/Gas 7.
- Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into the flour. Grate or slice the rest of the fats into the mixture and stir with a knife.
- Pour all the water in and stir until absorbed. Knead a little and leave for approx. 30 minutes in the fridge.
- Keep the sliced potatoes in a basin of cold water until needed. Trim excess fat off the meat and cut into small (6mm/1/4″) pieces.
- Generously flour the board or area you are using. Cut off a quarter of the prepared pastry. Roll it out, keeping the shape, into a circle 21-23cm (8-9″). The pastry should now be the right thickness. Place an upturned plate over the pastry and trim round to get a good shape.
- Place most of the turnip and onion across the centre of the round. Sprinkle lightly with salt and pepper.
- Place meat along the top and add remaining potato and onion.
- Dampen one side of the pastry with a little water. Fold dampened side to the other and press firmly but gently together, so that you have a seam down across the pastry, or by the side, whichever is easier for you.
- Crimp edges, by folding pastry seam over to the end and tuck in well to seal. Alternatively, curl the edge, like a wave.
- Make a small slit in the top with a knife and patch any other breaks with a little dampened rolled-out pastry.
- Brush the pasties with the beaten egg. Place them on parchment baking paper, leaving 5cm (2″) in between.
- Bake in oven for 20-30 minutes, then reduce temperature to 160°C/325°F/Gas 3 and bake for another 20 minutes. After this, turn off oven and leave them in for another 15 minutes, with the door shut.
- Remove from the oven and gently lift onto a plate (with egg-lifter).
- Cut in half, allowing steam to escape. Enjoy!
- Cookeen may be replaced with margarine