Beef and Potato Pasties

Steps

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1. 1
   Make the pastry: combine 200g strong flour and a pinch of sea salt, cut in 100g butter into small pieces and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Add 20-30ml milk and mix until a smooth dough forms.
   ≈0:09
2. 2
   Divide the dough in half, flatten gently and chill in the fridge for 30 minutes.
   ≈0:29
3. 3
   Prepare the filling: grate one onion, a similar amount of potato and a carrot, then combine with 200g minced beef.
   ≈0:41
4. 4
   Season with sea salt, white pepper, dried thyme and a splash of brown sauce. Mix thoroughly with your hands, mushing gently to distribute the flavours evenly.
   ≈0:53
5. 5
   Remove chilled dough and roll out to approximately 4mm thickness, dividing evenly between two pastry bases.
   ≈1:11
6. 6
   Divide the filling between the two dough pieces, leaving a border around the edge. Brush the border with milk, then fold the dough over to form a pasty shape.
   ≈1:17
7. 7
   Crimp the edges decoratively by folding and pinching with your fingers, or use a fork to seal. Give the pasties a final milk wash.
   ≈1:33
8. 8
   Place pasties on a baking tray lined with greaseproof paper. Make a small cut across the top of each to allow steam to escape.
   ≈1:50
9. 9
   Bake in an oven preheated to 180°C (350°F) for 40 minutes until the pastry is golden brown and the filling is cooked through.
   ≈2:08
10. 10
    Remove from the oven and let rest for 5 minutes before serving. Serve with salad if desired.
    ≈2:26