Cornish Pasties made in Vancouver

 

For the pastry

125g chilled and diced butter
125g lard
500g plain flour, plus extra
1 egg, beaten

For the filling

350g good-quality beef skirt, rump steak or braising steak
350g waxy potatoes
200g swede
175g onions
salt and freshly ground black pepper
knob of butter or margarine

Worcestershire sauce

Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

Heat oven to 425F. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. A good glug of Worcestershire sauce adds a little salt and liquid. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

Bake for 10 mins, then lower oven to 375F and cook for 45 mins more until golden. Great served warm.

Even better the next day.