This is a good old fashion pasty that brings back fond memories of family
3/4lb. chuck steak, lean
1 medium onion, chopped
1 medium carrot, chopped
2 large potatoes
2 Tbsp water or stock
salt & pepper
12oz. plain or self-raising flour (12 heaped tablespoons)
3 Tbsp water
beaten egg or milk to glaze
1. Pre-heat the oven to fairly warm – Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter.
2. Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side.
3. Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
4. Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round.
5. Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips.
6. Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.