Cornish Pastie Pie

8 oz plain flour
2oz lard
2oz block marg
ice cold water to mix


Some rump or topside of beef, thinly sliced
a good grating of fresh swede
a chopped onion
2 grated potatoes
fresh parsley
freshly milled black pepper and salt



Make the pastry. Rub fat into flour etc etc. Add water, mix with hand NOT knife. Only way to know the true consistency of the pastry.
Leave to rest.



Very thinly slice lean steak. (I bagged a piece of rump £1.66) Reduced in price.
Add all the veg and parsley.
Turn it around in bowl.
Add lots of pepper but be careful with the salt.
Turn it again.

Cut pastry into two pieces. One slightly larger than the other.
Roll out the bigger piece and line a greased pie dish.
Pour in the meat and veg mix.
Dampen the edge of the pastry and top with smaller bit of pastry.
Decorate if  you must. I usually just crimp the edges. Brush either with beaten egg or milk.

Bake at gas 4 for about 90 minutes or so... keep an eye on the pastry. If it's going too brown, cover loosely with foil.

I'll be serving simple boiled poatoes which will be lightly crushed after cooking and seasoned.
And to add some sweetness...Spicy baked beans.