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3 Cups of Plain Flour

4 oz of Butter

4 oz of Tallow or Lard

1 Teaspoon of Salt

1 cup (roughly) of ice cold water

1 large Potato Diced Into Small Cubes

½ large Onion Diced Into Small Cube

1 large carrot Diced Into Small Cube

2 Tbsp minced garlic

2 Tbsp Worcestershire sauce

1.5 lb of Beef ground or Diced Into Small Cubes

Salt and Pepper

1 egg, beaten

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1. For the Dough: Sieve the flour and salt into a bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Add the ice cold water a bit at a time while mixing with a knife till dough is clumpy. Press and mix until it forms a dough ball. Knead lightly, then chill for 30 minutes.

2. For The Filling: Dice the potato, onion, carrot, garlic and beef into small cubes. Put into large bowl and mix, along with the Worcestershire sauce and salt and pepper to taste.

3. Divide the dough into equal size portions, roll them into balls, then press out the pastry into circles with rolling pin on a floured counter.

4. Place some filling in the center. Brush beaten egg around one edge. Fold the dough over the filling to form a filled half-moon shape and crimp the edges to seal.

5. Place onto a buttered baking sheet. Brush the outside of each pasty with beaten egg.

6. Bake at 360F for 1 hour until golden brown.

Makes 6 large pasties. Credit to Steve Owens for the original recipe which I heavily modified.