12 oz finely cut steak
4 oz peeled diced potato
1 finely chopped onion
pinch of salt
black pepper
12 oz shortcrust pastry<
Mix the steak, potato and onion well. Season really well with the salt and pepper, and blend together. Take the shortcrust pastry and divide into four. Roll out into rounds about 8 inches across. Divide your meat mixture into four rounds and fold the pastry over them. Flute the edges together with your fingers to make a really good seal, either at the side or at the top. Bake in the oven at 220oC/425oF for 15 minutes to brown and then at 170oC/325oF for a further hour. If the pasties start to get too brown, cover them with tinfoil ‘hats’ until 15 minutes before the end of cooking.
Lughnasadh Index Timing Index
