The beaver is a proud and noble animal
Notes from a bemused canuck
We went to Scottsdales yesterday, for what will probably be the last time in a very long time. We had a nice lunch. I had a moment with the parrots, and then Bean fed the koi. They have some new really big ones and now there’s one that Bean named “Red Charlie” to replace the original Charlie, who now lives somewhere in a pub garden pond.
Good times, indeed.
Ingredients
FOR THE PASTRY
125g chilled and diced butter
125g lard
500g plain flour , plus extra
1 egg , beaten
FOR THE FILLING
350g beef skirt or chuck steak, finely chopped
1 large onion , finely chopped
2 medium potatoes , peeled, thinly sliced
175g swedes , peeled, finely diced
1 tbsp freshly ground black pepper
Method
1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
The grounds team are mowing the lawn in a striped pattern while it’s pissing it down with hail.
