Beef and Vegetable Pasties

Instructions

1. Prepare the pastry
   In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water, mixing until the dough comes together. Knead briefly, then wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the filling
   While the pastry is chilling, prepare the filling. In a large mixing bowl, combine the diced beef, onion, potatoes, carrot, swede, thyme, Worcestershire sauce, and black pepper. Mix thoroughly until all ingredients are evenly distributed. Season generously with salt.
3. Roll out the pastry
   Preheat the oven to 180°C (350°F). Remove the pastry from the refrigerator and divide into 6 equal portions. On a lightly floured surface, roll each portion into a circle about 20cm (8 inches) in diameter and 3mm thick.
4. Assemble the pasties
   Place about 150g of filling on one half of each pastry circle, leaving a 1cm border around the edge. Brush the border with beaten egg, then fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly, then crimp by folding the edge over itself and pinching at regular intervals to create a decorative seal.
5. Prepare for baking
   Transfer the pasties to a baking sheet lined with parchment paper. Cut a small steam vent in the top of each pasty. Brush the entire surface with beaten egg for a golden finish.
6. Bake the pasties
   Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and the filling is cooked through. If the pasties are browning too quickly, cover loosely with foil.
7. Rest and serve
   Remove from the oven and allow to rest for 10 minutes before serving. This helps the filling to set and prevents it from being too hot to eat. Serve warm or at room temperature.