Shepherd's pie as a pastie? What more could you need.
For the pastie, put the butter, flour, salt into a food processor and pulse a few times to resemble breadcrumbs. Start adding water tablespoon at a time till the dough comes together.
Once it all comes together, put it on to cling wrap, shape it into a ball , wrap it up and fridge it for around 15-20 mins.
For the meat filling, put the oil into a shallow pan and then add the onions and sweat it out for around 5-8 mins. Then add tomato paste, chorizo and ham and stir till lightly brown and cooking the paste out.
Add the lamb mince and stir well till it is all cooked. Add the remaining ingredients (leaving the flour out) and cook for 10 mins.
Add flour, salt and pepper and stir for a few mins and turn the heat off. Leave aside to cool.
For the chunky potato, peel the potatoes and cut it up into quarters. Put it into a pot and let it boil – check if it’s done by putting a toothpick through and it should go in with ease.
One cooked, drain the water and add all the remaining ingredients mash it with a masher till a rough consistency.
Take the pastry out, preheat the oven to 200C, then cut the pastry up equally (using scales) into 12 parts. Take each piece and roll it out with the rolling pin, using the saucer cut a circle out with a knife.
Put a table spoon of meat, then mash potato topped with cheese in the middle of the circle, bring the sides together and crimp them, brush the edges top with the egg wash. Repeat. Place on baking tray with baking paper and bake for 40-50 mins or the pasties are golden brown.
For the gravy, add the butter into the pan and the onion and sweat it out for 5 mins. Add brown sugar and stir for 5-10 mins. Add the remaining ingredients excluding flour.
Stir for 5 mins and then add flour and stir well for another 2-3 mins. Turn heat off and pour into a bowl and serve with pasties once they are done.
This recipe has not been edited or tested by the Bake Off Food Department.
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