For the pastry : 1 lb plain
flour (3 1/2 - 4 cups) - a pinch of salt - 4 oz margarine (1/2 cup) - 4 oz
lard (1/2 cup)
For
the filling : 1 lb chuck steak - 3 oz prepared shredded suet (2/3 cup) - 1
onion, peeled and finely chopped.
Sift the
flour and salt together into a bowl, add the fats cut into small pieces and
rub them in until evenly distributed. Stir in sufficient cold water to make a
fairly stiff dough then turn it onto a floured surface and knead gently.
Divide the dough into four.
Trim the
steak, removing any excess fat, then pound it with a meat hammer or
rollingpin. Cut the meat into thin strips and mix it with the suet and onion
and plenty of seasoning.
Roll each
piece of dough out to a 7-inch round or an oval. Divide the filling between
them and seal the edges well with water, scalloping the edges with the fingers
and a thumb.
Make a hole
in the centre of each with a skewer and bake at Gas 6/400°F/200°C for 20
minutes. Reduce the temperature to Gas 4/350°F/180°C and bake for a further
35-45 minutes or until golden brown.
Serve hot.
