Meat and Veg Pies
1 hr 20 min.
ready in 1 hr 40 min.
- For the filling
- 12 ozs chuck steak (finely chopped)
- 1 onion (finely chopped)
- 2 medium potatoes (peeled and finely diced)
- 5 ozs Rutabaga (peeled and finely diced)
- 2 carrots (finely diced)
- 1 tsp salt
- ½ tsp freshly ground Black pepper
- To glaze
- 1 egg (beaten)
For the pastry: put the flour into a mixing bowl and rub in the butter and lard until the mixture resembles breadcrumbs. Stir in the salt.
Stir in the water to form a firm dough. Cut into 4 equal pieces and wrap in cling film. Chill for 20 minutes.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a baking tray with non-stick baking paper.
For the filling: mix together all the ingredients.
Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm|9" diameter.
Pack 1/4 of the filling along the centre of each round, leaving a margin at each end. Brush the edges of the pastry with beaten egg, then draw up both sides so that they meet and pinch together to seal.
Place on the baking tray and brush with the remaining egg.
Bake for 10 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 40-45 minutes until golden.