A Good Pasty Recipe

• lard scant 1/2 cup (110g)
• butter 1/2 cup (115g)
• bread flour 3 1/2 cups (450g)
• an egg, beaten with a little milk, for brushing
• rutabaga 7 ounces (200g)
• potatoes 14 ounces (400g)
• onions 2
• butter a thick slice
• beef skirt steak 1 pound (450g)

1. Freeze the lard and butter in one chunk each (wrapped in their paper) for a good hour, making them easier to grate.
2. Peel the rutabaga and potatoes, cut into 3/4-inch (2cm) pieces, and bring to a boil in deep, lightly salted water.
3. Simmer for ten to 15 minutes, until almost tender, then drain.
4. Peel and coarsely chop the onions, then let them soften in the butter in a shallow pan.
5. Grate the frozen lard and butter into the flour.
6. This is most easily done if you keep the fats in their paper, dipping the cut edge into the flour every now and again to stop it sticking on the grater.
7. Add a good half teaspoon of salt.
8. Stir the fat into the flour along with enough cold water to make a firm but tender dough.
9. I find about 5 or 6 tablespoons usually does it.
10. Roll the dough into a ball and leave to rest in the fridge, wrapped in wax paper, for 20 minutes or so.
11. Meanwhile, cut the beef into small pieces, then, once the onions are soft, remove and add the beef to the hot pan.
12. Let it color nicely on all sides, then remove and mix with the onions.
13. Add a splash of wateror stock, if there is some aroundto the pan, scrape at any stickings with a spatula, then pour this liquid over the meat.
14. Add the drained rutabaga and potato.
15. Season generously (my feeling is that the mixture should be really quite peppery).
16. Preheat the oven to 400F (200C).
17. Divide the pastry into 6 equal pieces.
18. Roll each lump into a disk about 7 1/2 inches (18cm) in diameter, using a small plate as a template.
19. Brush the edges with beaten egg and milk, then put a pile of the filling on each disk.
20. Fold the dough over to make a semicircle, pressing hard to seal the edges.
21. Crimp as you wish (a fork, a twist of the finger and thumb, a nice bit of braiding, as you fancy), then transfer to a baking sheet lined with parchment paper.
22. Brush all over with beaten egg and milk.
23. Cut a couple of steam holes in the top of each pasty to prevent them splitting.
24. Bake for 15 minutes, then decrease the heat to 350F (180C) and bake for 45 minutes or so, until golden.

lard, butter, bread flour, egg, potatoes, onions, butter, beef skirt

Taken from www.epicurious.com/recipes/food/views/a-good-pasty-recipe-381667 (may not work)