FOR THE SHORTCRUST PASTRY

Season the flour with salt and then rub in the margarine so the mixture looks like breadcrumbs. Gradually add water until the pastry comes together into a smooth ball. Rest in the fridge for 20 minutes before using.

FOR THE FILLING

Cut the beef into small pieces. Peel then dice the potato, onion and swede, trying to keep everything evenly sized. Mix all the filling ingredients together until they are well combined and season with splashes of Henderson’s Relish, salt and pepper to taste.

TO ASSEMBLE

Roll out the shortcrust pastry 3mm thick and then cut it into rounds that are 12cm in diameter. Place a spoonful of filling on each round, then fold them in half and seal them by pressing the edges together. Crimp the edges of the pasties and brush the pastry evenly with the beaten egg.

Cook the pasties in a preheated oven at 160°C for 30 minutes to 1 hour then serve with more Hendo’s on the side.

Preparation time: 30 minutes

Cooking time: 30 – 60 minutes

Recipe by Brian Alcock, Metal grinder