Ingredients:

  • 1 ½ cups (185 g) All-Purpose Flour, plus extra for dusting
  • 4 oz (115 g) Unsalted Butter, cold and cubed
  • 2 oz (60 g) Vegetable Shortening or lard, cold
  • ½ tsp Salt
  • 4–6 Tbsp (60–90 ml) Cold Water
  • 8–10 oz (225–280 g) Leftover Cooked Steak, thinly sliced (about 6 mm / ¼ inch thick)
  • 6 oz (170 g) Waxy Potatoes, peeled and finely diced
  • 1 small (75 g) Brown Onion, finely diced
  • 3 oz (85 g) Stilton Cheese, crumbled
  • 2 Tbsp (30 ml) Beef Stock, cold
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves, chopped
  • Salt and Black Pepper, to taste
  • 1 Large Egg, beaten with a splash of water (for egg wash)

Instructions:

  1. Make the Shortcrust Pastry: Combine flour and salt in a large bowl. Rub the cold butter and shortening into the flour using fingertips until the mixture resembles coarse breadcrumbs.
  2. Bind the Dough: Gradually add the cold water, one tablespoon at a time, mixing lightly with a knife until the dough just comes together. Do not overwork. Form the dough into a smooth disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  3. Prepare Filling: In a medium bowl, combine the finely diced potatoes, onions, thyme, Worcestershire sauce, and beef stock. Season generously with salt and pepper.
  4. Combine Meats: Gently fold the thinly sliced, cold steak into the seasoned vegetable mixture.
  5. Preheat and Prepare: Preheat oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper. Divide the chilled dough into four equal portions.
  6. Roll and Cut: On a lightly floured surface, roll each portion into a circle approximately 9 inches (23 cm) in diameter. Use a plate as a guide to trim the edges.
  7. Fill the Pasties: Place the pastry circle on the baking sheet. Spoon one-quarter of the filling mixture onto one half of the circle, leaving a 1-inch (2.5 cm) border. Distribute the crumbled Stilton cheese evenly over the filling.
  8. Seal and Crimp: Brush the pastry edges lightly with the egg wash. Fold the empty half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, then pinch and roll the sealed edge inward to create the traditional pasty crimp.
  9. Egg Wash and Vent: Brush the entire surface of each pasty with the remaining egg wash. Make three small slits on the top of each pasty to allow steam to escape.
  10. Bake: Bake for 15 minutes at 400°F (200°C).
  11. Reduce Heat: Reduce the oven temperature to 350°F (180°C / Gas Mark 4) and bake for a further 15–20 minutes, or until the pastry is deeply golden brown and the filling is tender.
  12. Cool: Allow the pasties to cool slightly on the baking sheet before serving.