Nutrition and additional data
Nutrition: per pasty
- kcal 1174
- excess fat 68g
- saturates 35g
- carbs 114g
- sugars 7g
- fibre 6g
- protein 34g
- salt one.96g
For the pastry
125g chilled and diced report” information-tooltip-w >butter
Butter is created when lactic-acid producing bacteria are added to cream and churned to make an…
The greatest comfort meals, eggs are powerhouses of nutrition, packed with protein and a…
For the filling
- 350g beef skirt or chuck steak, finely chopped
- one large report” data-tooltip-w >onion, finely chopped
Onions are endlessly versatile and an important ingredient in many recipes. Native to Asia…
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
A member of the cabbage family, the swede is typically baffled with the turnip, even though they look…
Rub the butter and lard into the flour with a pinch of salt utilizing your fingertips or a foods processor, then mix in 6 tbsp cold water to make a company dough. Lower equally into four, then chill for twenty mins.
Heat oven to 220C/fan 200C/gasoline seven. Combine with each other the filling components with one tsp salt. Roll out every piece of dough on a lightly floured surface right up until massive adequate to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of every single round, leaving a margin at every single end. Brush the pastry all the way round the edge with beaten egg, very carefully draw up both sides so that they meet at the leading, then pinch them with each other to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
Bake for ten mins, then decrease oven to 180C/fan 160C/gasoline four and cook for 45 mins a lot more right up until golden. Great served warm.