Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Potato - 1 medium cut into 0.5 cm dice,
- Onion, 1 medium chopped,
- Blade of beef or rump steak - 225g (8 oz) cut into 1 cm cubes,
- Plain flour - 225g (8 oz),
- Butter - 50g (2 oz) diced,
- Lard - 50g (2 oz) diced
- Cold water - to mix,
- Beaten egg or milk - to glaze.
- =
Directions
1. Pre-heat oven to 220C / 425F / Gas 7.
2. Place the potato, onion and meat in a basin and mix well.
3. Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough. Turn out onto a floured surface and knead lightly.
4. Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7 inches). Trim by cutting round the edge of a small plate.
5. Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.
6. Place the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk. Bake for 40-45 minutes, until golden brown.
7. Serve hot or cold.