300 g (12 oz) shortcrust pastry
300 g (12 oz) chuck steak, cut into cubes
1 onion, chopped
salt and pepper
4 medium potatoes, boiled and diced or 4 oz (100 g) raw grated potato
300 g (12 oz) chuck steak, cut into cubes
1 onion, chopped
salt and pepper
4 medium potatoes, boiled and diced or 4 oz (100 g) raw grated potato
method
1. Cut all fat from the meat and combine with the potatoes and onion. Season well.
2. Divide the pastry into 4 pieces and roll each one out into a round about 20 cm (8 in) across.
3. Divide the filling between the 4 pastry circles.
4. Dampen the edges of each round and draw the edges of the pastry together to form a seam across the top.
5. Pinch together with your fingers to make a fluted pattern.
6. Bake at the top of the oven for 15 minutes at 220°C, 425°F, mark 7, then reduce the heat to 170°C, 325°F, mark 3 and cook for a further hour.
2. Divide the pastry into 4 pieces and roll each one out into a round about 20 cm (8 in) across.
3. Divide the filling between the 4 pastry circles.
4. Dampen the edges of each round and draw the edges of the pastry together to form a seam across the top.
5. Pinch together with your fingers to make a fluted pattern.
6. Bake at the top of the oven for 15 minutes at 220°C, 425°F, mark 7, then reduce the heat to 170°C, 325°F, mark 3 and cook for a further hour.
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