450g plain flour
½ tsp salt
2 tbsps cold water
4 medium potatoes, peeled
1 onion, finely diced
1 small swede, peeled, diced
350g shredded beef from T-bone steak
4 tbsp Worcestershire sauce
1 cup parsley, roughly chopped
1 egg, beaten for glazing
Sieve the flour and salt into a bowl
Preheat oven to 220°C.
Cut the fat and butter into cubes and distribute evenly over the flour. Rub the fat lightly into the flour with your fingertips, lifting the mixture while rubbing to keep it as cool and airy as possible. Continue rubbing until mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture and add 2 tablespoons cold water gradually while you stir it in with a knife. Use just enough water to produce a soft, but not sticky dough.
Turn out the dough onto a floured surface and roll once only to the thickness required. The pastry will be heavy if you roll it too much.
Roll out the pastry to about 1 cm thick and use a saucer to cut out circles of pastry.
Cut the potatoes by ‘shripping” them – cutting them into very fine wafers by constantly turning them to ‘shrip’ off the corners.
Put a few pieces of potato in the centre of each pastry round. Then add the diced onion and diced swede, and then some of the shredded meat.
Sprinkle over parsley and Worcestershire sauce and dot with butter. Season well and cover the meat with some more potato slices to prevent it from drying. Dampen the edges of the pastry with water and fold each round over to make a half-moon shape.
Turn the edges round a little to make ‘horns’. Pinch and crimp the pastry edges into ridges to give a rope-like effect. Glaze with beaten egg and put the pasties on a greased baking sheet.
Bake in oven for 10 minutes. Lower the heat to 180°C and continue cooking for 30 minutes.
The pasties are delicious hot or cold. They will stay warm for an hour or two if you wrap them up in a tea towel.
Serve them with any leftover balsamic sauce or brown sauce.
Winter tip: These are great to make ahead and freeze for quick winter lunches and snacks.