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1
Firstly make the pastry, by placing all the ingredients but the water into a bowl. Rub the butter into the flour (doesn't matter if some suet comes along for the ride) until you have small cornflake shapes.
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2
Add the water, mixing through with a knife until the dough begins to come together. You may need a little more water, or a little less, so add it in a couple of instalments to be on the safe side. Do not knead the dough at all. Just pat and push it until it comes together in a ball.
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3
Wrap in cling film and leave to rest in the fridge for a minimum of 30 minutes.
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4
Take the filling ingredients and mix together in a bowl, making sure to crumble the half Oxo cube finely and mix it in well.
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5
Cut the pastry into four even sized pieces and roll each one out into a 4-5 inch circle.
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6
Egg wash around the edge of half of each circle.
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7
Divide the filling evenly between the four pastry circles, placing it on the opposite side to the egg wash.
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8
Fold the free edge gently over the top of the filling, pressing down lightly around the edges to seal.
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9
Crimp the edge in whichever manner you feel most confident, the important thing being that the edges are very well sealed.
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10
Place onto a parchment or non-stick silver foil lined baking tray.
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11
Egg wash the four pasties.
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12
Cut a couple of slits (or make holes) in the top of each pasty.
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13
Bake in a pre-heated oven at 200degC/400degF/Gas 6 for 10 minutes, then reduce the heat to 180degC/350degF/Gas 4 for another 40 minutes. Remember to turn the baking tray half way through the cooking, to achieve an even bake.
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14
Serve either hot from the oven, or cold the following day with a pickle such as my Rhubarb & Apple Relish. Gorgeous!
