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prep time and cook time 1 hour 30 mins serves 4
450g (15 oz) shortcrust pastry preferably made with lard but not necessary
450g (15 oz) pie beef, rump or chuck steak
100g (4 oz) onions chopped finely
75g (3oz) yellow swede, diced
250g (8oz) potatoe diced
i egg, beaten to glaze
salt and freshly ground black pepper
preheat the oven to 200 degrees centigrade/400 degrees farenheit/ gas mark 6
roll out the pastry and cut into four discs using side plates as markers for the shape.chill while you prepare the filling.
cut away all the skin and gristle from the meat then chop into a small dice,season
take the beef,onions,swede and potatoe and place in layers on one half of each pastry disc. brush the edges with the beaten egg,fold the other half of the pastry disc over the filling to give it a half moon shape and twist the edges or pinch together to seal the pastry and give it its characteristic rope like zig zag finish.
make two small steam holes in the top of each pasty and brush with the rest of the beaten egg glaze.
bake for 10 mins, then lower the tempeture to 180 degrees centigrade/ 350 degrees farenheit/ gas mark 4 and bake for a further 40 mins.
cover with foil if they seem to be browning too fast. serve warm or cold.
'Swedes' or 'snadgies' are what the Brits call Swedish Yellow Turnips or Rutabagas.