Ingredients
- 500 g strong white bread flour
- 10 g fine salt
- 125 g cold unsalted butter for pastry
- 125 g cold lard for pastry
- 150 ml cold water
- 400 g beef skirt, finely diced
- 300 g waxy potatoes, diced
- 150 g swede, diced
- 100 g onion, diced
- 2 g ground white pepper
- 40 g butter for filling
- 1 egg, beaten for glaze
Instructions
Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.
- Step 1.Rub the cold pastry butter and lard into the flour and salt. Mix in the cold water, knead just until the pastry holds together, divide into four and chill for at least one hour.
- Step 2.Dice beef, potatoes, swede and onion into small even pieces. Season the vegetables and beef with white pepper.
- Step 3.Heat the oven to 170°C. Roll each pastry portion to a circle about 3 mm thick and divide the raw filling evenly between them.
- Step 4.Dot each filling with the 40 g of filling butter. Fold pastry over, crimp the edges firmly, cut a small steam vent and brush with beaten egg.
- Step 5.Bake on a lined tray for around 45 minutes, until the crust is golden and the filling cooked through. Rest for 10 minutes before serving.
