For the pastry:
500g strong white bread flour, plus extra to dust
120g lard or white shortening
125g butter
1 tsp salt
175 ml cold water
For the filling:
400g good quality beef skirt, cut into cubes
300g potato, peeled and diced
150g swede, peeled and diced
150g onion, peeled and sliced
Clotted cream or butter
Also:
1 egg, beaten with a little milk
Add the salt to the flour in a large mixing bowl.
Rub the two types of fat lightly into flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
Bring the pastry around and crimp the edges together.
Glaze with egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.