Traditional British Beef Pasties

Preheat your oven to 200°C (180°C fan/gas 6). If using store-bought pastry, remove it from the refrigerator and let it reach room temperature to ensure it is pliable and easy to work with.

Prepare the filling by peeling and finely dicing the potatoes, onion, and swede into small 1/4 cm cubes. Trim any excess fat or sinew from the beef skirt and cut it into small strips or chunks. Season the meat and vegetables generously with salt and pepper, then divide into six equal portions.

Divide the pastry into six equal portions and roll each into a circle approximately 20 cm in diameter. Layer the filling onto one side of each circle, placing the harder swede in the center, followed by the potatoes and then the beef; this layering helps prevent the filling from piercing the dough during sealing.

Place two small knobs of butter on top of each filling portion and add a light sprinkle of flour to help thicken the internal juices into a rich gravy. Lightly moisten the edges of the pastry with water, fold the dough over the filling to create a half-moon shape, and crimp the edges firmly with your fingers or a fork to seal.

Arrange the pasties on a baking tray lined with parchment paper. Cut two small slits in the top of each to allow steam to escape, then brush the tops with the beaten egg. Bake for 10-15 minutes until they begin to brown, then reduce the oven temperature to 180°C (160°C fan/gas 4) and bake for a further 45 minutes until deep golden. Let the pasties rest for at least 10 minutes before serving.