500g plain flour
125g baking margarine
300g trimmed Skirt cut into small pieces
250g peeled and diced Potato
170g peeled and diced Swede
1 large onion finely chopped
1½ tsp salt
1 tsp ground black pepper
Cut the fat into small cubes and rub into the flour
to form 'breadcrumbs'. Add a generous pinch of salt and mix to form a
soft dough with very cold water. Refrigerate for at least an hour.
Filling and rest of recipe
Combine all the ingredients ensuring the seasoning
is mixed in thoroughly.
Divide the pastry into 6 pieces and roll out on
a floured surface.
Use a small dinner plate to cut 6 circles.
Put some of the filling in the centre of the pastry circles and
brush the edges with water.
Fold over to form a semi circle and press gently to seal the edge.
Brush the edge of the semi circle with water and crimp the pasty by turning
in 2cm sections of the crust all the way around the edge. Make a small
slit in the top and brush with beaten egg.
Bake on a floured tray at Gas 7/220?c for 10 - 15 minutes then turn the
oven down to gas 4/180?c for a further 40 - 45 minutes
**Mel's Kitchen is not a member of Meat Dartmoor but demonstrated and
exhibited at The Dartmoor Food and Drink Event, you can contact Mel on