A delicious short crust pastry case is filled with chuck steak and root vegetables for a wholesome, comforting meal.


  • 450g (1 lb) shortcrust pastry (ideally made with lard)

  • 450g (1 lb) chuck steak

  • 140g (5 oz) onion, finely diced

  • 100g (4 oz) swede, peeled and diced small

  • 175g (6 oz) potato, peeled and diced small

  • 1 tbsp fresh soft thyme leaves

  • ½ tsp white pepper (or more to taste)

  • Large pinch sea salt

  • 1 beaten egg (or milk)


  • 1.

    Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry and cut out two circles the size of dinner plates, about 23cm (9 in) in diameter.

  • 2.

    Trim the meat of any sinew, gristle or fat. Cut the meat into 5mm (¼ in) dice and combine with the onion, swede, potato, thyme, pepper and salt.

  • 3.

    Brush the edges of the circles with a little of the beaten egg. Arrange the meat mixture in one half of each circle of pastry, within the brushed edges.

  • 4.

    Fold one side over to meet the other to form a half moon. Pinch or crimp the pastry together to make a tight seal and place on a baking sheet. Brush the tops all over with beaten egg.

  • 5.

    Cook the pasties for 20 minutes, then reduce the heat to 160°C/325°F/Gas Mark 3 and cook for a further 40 minutes. Serve hot or cold.

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Posted by JohnReport
The best flavoured recipe we have found so far. Swede is critical flavour - turnip is not a satisfactory alternative - not for us anyway. Our one quibble but a good one is that there is no way the volume of filling wil fit into two 9 inch rounds. It took us 4. The only other change was we increased white pepper to one teaspoon. Having eaten about 50 pasties in 3 months through the West Country I reckon this is as good a mix as any of those.
Posted by Duncan16Report
it looks good i cant wait