Directions

1. 1

   Preheat your oven to 200°C (180°C convection / gas mark 6). If you are using shop-bought pastry, remove it from the refrigerator and allow it to come to room temperature while you prepare your ingredients.

2. 2

   Peel the potatoes, onion, and swede, then finely dice all three vegetables into roughly ¼cm cubes. Trim any excess fat or sinew from the beef and cut it into small, bite-sized strips and chunks. Season the beef and vegetables generously with salt and pepper, then divide both into six equal portions.

3. 3

   Form the pastry into a log and cut it into six equal pieces. Working with one piece at a time, knead and gently stretch or roll each into a circle approximately 20cm in diameter. Arrange your filling on each circle slightly to one side, layering the hardest vegetables (swede) in the middle, followed by potato, then beef toward the outer edges. This arrangement prevents hard vegetables from puncturing the pastry when you crimp the edges.

4. 4

   Add a knob of butter (roughly 2 teaspoons per pasty) to each filling, along with a light dusting of flour to thicken any moisture inside and help prevent a soggy bottom. Lightly dampen your fingertips with water, then dampen the edges of each pastry circle. Gently fold one side over the filling to fully enclose it, then crimp the sealed edges firmly with your damp fingers to seal.

5. 5

   Place your pasties on a baking tray lined with baking parchment. Using a sharp knife, cut two small slits into the top surface of each pasty to allow steam to escape. Brush each pasty generously with the beaten egg to achieve a golden shine. Bake for 10–15 minutes at 200°C until they begin to brown, then reduce the oven temperature to 180°C (160°C convection / gas mark 4) and continue baking for a further 45 minutes until they are deep golden brown. Allow the pasties to cool for at least 10 minutes before serving.