- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tablespoons of cold water to make a firm dough. Cut equally into 4, then chill for 20 minutes.
Heat oven to 220C (fan 200C/gas 7). Mix together the filling ingredients with 1 teaspoon of salt. Roll out each piece of dough on a lightly floured surface until large enough 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 each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
Bake for 10 minutes, then lower oven to 180C (fan 160C/gas 4) and cook for 45 minutes more until golden.
Cook for: 55 minutes
Ingredients for the pastry:
125g chilled & diced butter
500g plain flour
1 egg, beaten
Ingredients for the filling:
350g beef skirt or cut up steak
1 large onion, finely chopped
2 medium potatoes, peeled & diced
175g sweed, peeled & chopped
1 tablespoon ground black pepper