- Add the salt to the flour in a large mixing bowl.
- Rub the two types of fat lightly into flour until it resembles breadcrumbs.
- Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
- Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
- Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
- Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.
- Bring the pastry around and crimp the edges together
- Glaze with beaten egg or an egg and milk mixture.
- Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.
You see there is no added gravy or sauce, the steam that is produced is plenty enough for a lush juicy Pasty, As we would say Proper Job