Pasties From the kitchen of Beth (this is also in our recipe files) This will make 4 large or 6 medium sized pasties. For The Pastry 12 oz Plain Flour 6 oz Self Raising Flour 1/2 teaspoon salt 10 oz of Lard, Margarine,or Solid Vegatable Fat. You can use a mixture of any fat as long as it is solid or just 10 oz of your own favourite. (I use a mixture of lard and margarine- 6oz lard 4 oz margarine) Cold Water to Mix. 1 Small Egg Beaten with a Little Milk To Seal and Glaze For The Filling 1lb of Chuck Steak or Beef Skirt 4 good sized potatoes Turnip or Swede (Whichever Name - as long as its the yellow variety) about 1/2the quantity of the Potato 1 large onion (or2 if they are smaller) Salt and Pepper to Season Method for Pastry Sieve the two flours together, add the salt. Cut up the fats and rub them into the flour roughly, leaving small lumps of fat. (this is quick and gives a good result) Add enough water to give a pliable dough and leave to rest for 1/2 an hour in a cold place. Prepare the Filling Slice the potatoes, not too thinly, also the swede,place in cold water till needed. Chop or slice the meat in small pieces and chop the onion quite finely. Divide the pastry into 4 or 6 portions and roll out into rounds, about a 1/4 inch, (or even a little more) thick.Place half of the round over the rolling pin and Pile the filling, mixed well,(taking care not to shake off all the water from potatoes and swede as the liquid helps to make the pasty moist) on the other half. Season well with the salt and pepper and add a little knob of butter to the filling. Damp the edges of the pastry with the egg wash and fold over so the edges meet and seal well pinching edges together. move the pasty so that the pinched edge is on the top and crimp so that there is a rope effect running all across the top of the pasty. Repeat till you have made the desired quantity. place on baking tray, brush over with the egg wash and put in a hot oven- 430 degrees for the first 15 mins then 355 degrees for the next 30 mins. They should be a good golden colour, and to test insert a sharp prong into the fatest part, if the filling feels tender then they will be ready.