Cornish Beef Pasties Pie

Ingredients

• 3 cups (375g) all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 6 tbsp (85g) cold unsalted butter, cut into small cubes
• 6 tbsp (85g) cold lard or vegetable shortening, cut into small cubes
• 7-9 tbsp ice-cold water
• 1 large egg, beaten (for egg wash)
• 12 oz (340g) beef skirt steak or chuck, cut into 1/2-inch pieces
• 2 medium Yukon Gold potatoes (about 300g), peeled and sliced 1/8 inch thick
• 1 cup (140g) swede (rutabaga), peeled and sliced 1/8 inch thick
• 1 medium yellow onion, finely chopped
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp cold unsalted butter, cut into small pieces

Instructions

1. 1

   Make the pastry dough: Whisk the flour and salt in a large bowl. Add the cold butter and lard and rub in with your fingertips until the mixture resembles rough breadcrumbs with a few pea-sized pieces remaining. Add cold water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   Prepare the raw filling: Slice the potato and swede about 1/8 inch thick. Cut the beef into pieces no larger than 1/2 inch. Chop the onion finely. Keep all the filling raw and do not season it yet.

3. 3

   Roll and cut the pastry circles: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment. On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Use an 8-inch plate as a guide to cut 6 circles. Re-roll scraps as needed.

4. 4

   Layer the filling: On one half of each circle, layer potato first, then swede, then beef, then onion, leaving a 3/4-inch border around the edge. Season each layer with salt and black pepper. Dot a few small pieces of cold butter over the top layer.

5. 5

   Seal and crimp: Brush the entire edge of the dough circle with beaten egg. Fold the empty half up and over the filling so the seam sits on top. Press the edges firmly together, then work from one end to the other folding and twisting the edge into a tight rope crimp. Transfer to the lined baking sheet.

6. 6

   Egg wash and bake: Brush the outside of each pasty generously with beaten egg. Cut two small slits in the top of each one to vent steam. Bake at 400°F (200°C) for 45-50 minutes until deeply golden brown all over. Rest for 5 minutes before serving.