Beef pasties


Traditional beef pasties for a lot of people. Make and bake them in batches if you don't have industrial cooking equipment.


For the pastry

  • 4.5kg/10lb plain flour, plus extra for dusting
  • 3 tbsp salt
  • 2.25kg/5lb lard
  • 1.2 litres/2 pints cold water

For the filling

  • 3kg/6lb 8oz beef skirt or braising steak, chopped into 2cm/1in cubes
  • 150g/5½oz plain flour
  • salt and freshly ground black pepper.
  • 4.5kg/10lb potato, peeled, roughly chopped
  • 1.5kg/3lb 5oz swede, peeled, roughly chopped
  • 1.5kg/3lb 5oz onion, peeled, finely chopped
  • 10 free-range eggs, beaten