Devon Pasty

225g flour

115g lard or white vegetable shortening

Cold water

150g potatoes, diced about 1 cm. square

100g swede, diced about 1 cm. square

60g onion, chopped

175g lean beef, eg. rib-eye or rump

Salt and pepper

1 egg, beaten, for glazing

Method

Begin by mixing together the lard and the flour by rubbing together with your fingertips. Follow by adding a pinch of salt to taste. Start adding the water gradually until it works together into a ball without being sticky. Wrap in cling film and chill for 30 minutes.

Meanwhile boil the potato and swede for 4 minutes, drain and cool. Cut the steak into small pieces and mix with diced potato, swede and onion. Season well.

Pre heat the oven to 200C/180Cfan/gas 6 and grease a baking sheet.

Dust the work surface with flour and cut the dough into four equal sized balls. Knead each ball until smooth then roll out the individual pastry balls to about 5mm thickness and moisten the edges with milk or water.

Divide the filling between the rounds of pastry. Fold the pastry in half over the filling and squeeze the half circle edges firmly together. Use your fingers to crimp the edge to help seal. Brush the pasty with beaten egg glaze to help with the browning process and make a one inch puncture in the top of the pasty to allow steam to escape.

Transfer the pasties to the baking sheet and bake in a hot oven for 20 minutes, then reduce temperature to 180C/160Cfan/gas 4 and bake a further 20 minutes. If they are browning too quickly, reduce temperature further and cook until they turn golden brown.