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Ingredients
Method
Roll out the pastry to ¼" (5mm) thick and cut into four 6"(15cm) circles (a dinner plate would make a good template)
Cut the potato directly on to the pastry by cutting small flakes or dicing first, the choice is yours.
Next cover this with the swede (rutabaga) then add some of the onion, diced and the meat (don't be stingy with the meat).
Add a dot of butter and season well. Dampen the edges of the pastry and fold in half to form a semi-circle. Pinch and turn the edge over to make a rope like effect.
Brush on the beaten egg and place on a greased baking sheet.
Bake, in a hot oven (425°F-Gas mark 7, for 10 minutes then lower the temperature setting to 350°F-Gas mark 4 for 30 minutes.
- 1lb (450g) shortcrust pastry
- 12oz (350g) chuck or stewing steak (diced)
- 4 medium potatoes
- 2oz (50g) butter
- 1 onion - peeled
- 1 egg - beaten (for glazing)
- 4oz (100g) swede
- Salt and pepper to taste
Method
Roll out the pastry to ¼" (5mm) thick and cut into four 6"(15cm) circles (a dinner plate would make a good template)
Cut the potato directly on to the pastry by cutting small flakes or dicing first, the choice is yours.
Next cover this with the swede (rutabaga) then add some of the onion, diced and the meat (don't be stingy with the meat).
Add a dot of butter and season well. Dampen the edges of the pastry and fold in half to form a semi-circle. Pinch and turn the edge over to make a rope like effect.
Brush on the beaten egg and place on a greased baking sheet.
Bake, in a hot oven (425°F-Gas mark 7, for 10 minutes then lower the temperature setting to 350°F-Gas mark 4 for 30 minutes.
