Pastry:
- 16 OZ butter (cold, diced)
- 5 OZ shortening (cold, diced)
- 907 GR all-purpose flour
- Pinch salt
- 10 OZ water
Filling:
- 2 LB beef steak (diced)
- 4-5 MED potatoes (diced)
- 1 onion (diced)
- 1-2 SM rutabaga (swede) (diced)
- Salt and pepper
- Herbs of choice
- 1 egg (beaten with a bit of water and a pinch of salt for egg wash)
Oven: 375°
Pastry:
- Add the salt, diced butter and shortening to the flour and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine breadcrumbs.
- Gradually add the water by starting with 6 OZ water, then adding a little more until the mixture comes together to form a cohesive dough.
- Wrap in cling film and chill for at least 20 minutes before using.
Filling:
- Coat the meat with salt, pepper and herbs.
- Roll out the pastry ⅛” thick, and cut out 8” diameter circles. Gather the pastry scraps, gently re-form into a ball, re-roll and cut more circles. Pastry can only be rolled out 3-4 times before gluten becomes a problem.
- Add onion, then potato and rutabaga to a pastry circle. Top with meat.
- Egg wash around the edges then fold up and crimp along the top.
- Arrange spread out on a foil-lined baking tray. If not baking right away keep in the fridge until ready.
- Egg wash and bake for 30-45 minutes until golden and cooked through.
Yields 9 – 11 portions.