Pasty

Instructions

1. Make the pastry: mix the flour and salt, add the cold butter and rub until it looks like sand.
2. Gradually work in the cold water, quickly form a ball, wrap it in cling film and chill for 30 minutes.
3. Preheat the oven to 200 °C (gas mark 6-7) and line a tray with baking paper.
4. In a bowl, mix the beef, potatoes, onion, swede, thyme and pepper, with a little salt.
5. Roll the pastry into a disc 3 mm thick and cut out four circles about 20 cm across (an upturned plate does the job).
6. Place the filling in the center of each disc, leaving a border free, add a little butter on top, moisten the edge with water, fold over and crimp into a scalloped seal.
7. Place the pasties on the tray, brush them with beaten egg, cut a small vent on top and bake for 40 to 45 minutes, until well golden.