Although the recipe is many years old, first known reference is as far back as the 13th century, it's still a popular dish which is made & sold all over the U.K.
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- chuck steak, lean
- 1 medium
- onion, chopped
- 1 medium
- carrot, chopped
- 2 large
- 2 Tbsp
- water or stock
- salt & pepper
- short pastry:
- plain or self-raising flour (12 heaped tablespoons)
- 3 Tbsp
- beaten egg or milk to glaze
1Pre-heat the oven to fairly warm - Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter.
2Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side.
3Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
4Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round.
5Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips.
6Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.