To make between 4-7 Pasty’s, depending on the size, Peel the Suede, and then cut it up into small cubes, around a cm squared, and we want around 130-150g.
Next, dice the Potato and Onion around the same size as the Suede, 130-150g of Onion, 230g of Potato.
And then, do the same with some Carrot, 130g (the Carrot is optional)
Add the Vegetables to a large mixing bowl and season with Salt and Pepper.
Then, to another mixing bowl add 500g of strong white Bread Flour, 125g of Lard and 125g of Butter (unsalted)
Mix the Ingredients until you have a rough Dough, you want to pinch and squeeze the flour and fats, but do not over knead the dough.
Then, wrap the Dough in cling film and leave in the fridge for an hour at least before use.
Next, take around 500g Beef, trim off any big lumps of fat or sinew, then slice up fairly thinly and add to the bowl with the Veg.
Add a small sprinkle of Flour, and grate in a dry Beef stock cube (This is optional)
Mix the Ingredients together then set them aside.
Pre heat the oven to 180 degree’s.
Then, take an Egg and whisk in a bowl, making an Egg wash.
At this point, take Dough out of the fridge.
Flour your board and rolling pin before rolling out some of the Dough, not too thin.
Use a plate to cut around the Dough to give you a large circular sheet of Pastry.
Then, add a small handful of the filling, and crimp the edges by pinching at one end and folding over your finger all the way along (Watch the video above to see how to crimp properly)
Make as many Pasty’s as you want, then brush in the Egg wash.
Next, you can cut 2 small holes in the top of the Pasty’s, or not, (this is option, if you do it will keep the Pastry crispier, if you don’t, it will help the ingredients steam and from a gravy inside, your choice)
Bake for around 35-40 minutes, until the crust is golden brown.
