Shortcrust is the classic pastry for pasties – eat these freshly baked or wrap and pop in bag for work
For the pastry
350g plain flour, plus extra for dusting 125g firm lightly salted butter, diced 75g firm lard, diced 1 medium organic egg yolk
For the filling
500g neck fillet of lamb 2 onions, finely chopped 200g baby carrots, scrubbed and sliced
½ tsp salt flakes, plus extra for sprinkling Freshly ground black pepper 1 tbsp chopped rosemary 1 tbsp chopped mint 2 garlic cloves, chopped 1 tbsp red wine vinegar 25g unsalted butter, melted Beaten egg, to glaze
Step 1) Put the flour in a bowl, add the butter and lard and rub in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and enough ice cold water (2 to 3 tbsps) to mix to a dough. Turn out on to the worksurface and knead very lightly until smooth. (You can make the pastry in a food processor if preferred.) Cover in clingwrap and chill for 30 minutes.
Step 2) Dice the lamb, discarding any surface fat. Put in a bowl and add the onions, carrots, salt flakes, pepper, herbs, garlic, vinegar and melted butter, and mix well to combine.
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Step 3) Preheat the oven to 200˚C/400˚F/Gas 6. Grease a large baking sheet. Divide the pastry into 6 pieces and roll out each on a lightly floured surface until slightly larger than 18cm in diameter. Using a plate or bowl as a template, cut out circles from the pastry. Divide the filling among the pastry rounds, centering it as you go, and brush the edges lightly with beaten egg. Bring the edges up over the filling and press firmly together to seal. Transfer to the baking sheet and flute the edges with your fingertips.
Step 4) Brush with beaten egg and sprinkle with salt flakes. Bake for 30 minutes until lightly browned then reduce the temperature to 170˚C/325˚F/Gas 3 and cook for a further 30 minutes.
Recipe by Joanna Farrow