🍻 Classic Beef Pasties | Easy | Tasty | Simple | Recipe

Perfect for a hearty Sunday lunch or dinner, these will be sure to go down a treat with anyone

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Ingredients
Classic beef Pasties
450g plain flour
125g butter
2 yolks
125ml cold water
Filling
400g potatoes
1 onion
150g swede
400g beef skirt
1 tbsp plain flour
35g butter
1 egg, beaten
Steps
Classic beef Pasties
1. To make the cake batter, put the flour, butter, egg yolks and a pinch of salt in a food processor and process until the mixture becomes crumbly.
2. Add water slowly until a paste appears, you may not need to drain all the water.
3. Wrap the dough in cling film and let it rest in the refrigerator for one hour.
Filling
1. To prepare the filling, peel and cut the potatoes, onions and rutabaga into 1cm dice and place in a medium bowl.
2. Cut the beef into similarly sized pieces and place them in a bowl.
3. Then, mix in the flour and set aside.
4. Set the oven to 180c.
5. After resting, divide the dough into 6 equal-sized balls. Roll each piece to about 25cm in diameter, then use a flat sheet as a mold to make sure each piece is even and straight.
6. Divide the filling between each plate of dough, overlapping the filling in half of the circle and leaving some space around the edge. Spread and sprinkle with butter then use the beaten egg to beat around the edge of each circle.
7. Fold each core in half to wrap, then fold the edges to seal, you can twist, break or use a fork. Whip with the rest of the beaten egg then uses a small sharp knife to make a steam hole in the middle.
8. Place the pasta on a parchment-lined baking sheet (you may need two) and bake for 45 minutes or until golden brown and the top is toasted.
9. Let cool for 5 minutes before lacing.

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