• 500 g plain flour, plus extra for dusting
  • 125 g slightly salted butter, diced
  • 125 g lard, diced
  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 150 g swede, peeled and diced
  • 150 g potato, peeled and diced
  • 350 g sirloin steak cut into very small pieces
  • 1 medium egg, beaten


  1. 1

    Place the flour, butter and lard in a large bowl. Using your fingertips, rub together until the mixture resembles breadcrumbs. Add about 5 tablespoons ice-cold water and, using your hands, mix to a firm pastry dough. Cover with clingfilm and chill in the fridge for 20 minutes.

  2. 2

    Heat the oil in a pan and cook the onion over a medium heat for 6 minutes. Tip into a bowl, then mix in the swede and potato. Season with salt and freshly ground black pepper.

  3. 3

    On a lightly floured surface, roll out the pastry dough and, using a 20cm plate, cut out 4 circles. Place a quarter of the vegetable mix on one half of each circle and top with the steak.

  4. 4

    Brush the edges with some of the egg. Fold the pastry over the filling and crimp the edges with your fingers. Place on a baking tray lined with baking parchment, brush with more egg, then chill in the fridge for 15 minutes.

  5. 5

    Preheat the oven to 200°C, fan 180°C, gas 6.

  6. 6

    Bake the pasties for 10 minutes, then reduce the oven temperature to 180°C, fan 160°C, gas 4 and cook for a further 40 minutes.

Nutritional Details

Each serving provides
  • Energy 4974kj 1188kcal 59%
  • Fat 69.2g 99%
  • Saturates 31.8g 159%
  • Sugars 6.1g 7%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1227kj/293kcal

Each serving provides

98.2g carbohydrate 6.1g fibre 40.2g protein

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