500g All Butter Puff Pastry
250g Swede, julienne
3 large Potatoes, chipped with a peeler
1 large Onion, finely chopped
250g Skirt of Beef, chunked
Salt and Pepper
Egg for glazing
Roll and Fill
- Preheat the oven to just under 200°C.
- Roll out your puff pastry to thickness of a large coin (a pound coin if your in the UK).
- Using a plate as a guide cut your pastry into circles.
- On one side, leaving a border along the edge, make a layers of filling, beginning potato, onion, beef, salt and pepper, swede and then repeat. Finish with a final layer of potato on the top.
- Use the palms of your hands to compress the filling so that it stays put at you close the pastry.
- Dip your fingers in a bowl of water and run them along the outer edge of the pastry.
- Using two hands, fold the empty pastry over the filling and pinch it together where you ran the water. This will help to create the seal. Try not to let the pastry break or puncture anywhere, this will let the yummy juices escape when it cooks which you don’t want.
- Now pinch and fold the pastry together to firmly seal and finish the edge. When you come to the end simply fold the last edge under.
- Lightly beat an egg and brush it over all the pasties.
Bake for 15mins and then turn the oven down to 180°C and bake for another 45mins or until they are dark golden brown.
If you are baking across two shelves you might need to turn the trays and swap them over. Also if halfway through some begin to catch cover them with tinfoil and return them to the oven for the remaining time.
Serve with Tomato Ketchup, Brown Sauce or pickled cucumber and onion.