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1
To make the pastry, sift the flour and salt in a medium bowl.
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2
Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout.
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3
Make a well in the centre of the mixture and slowly add the water, stirring until you have a dough (you may not need to use all the water).
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4
Wrap in cling film and rest in the fridge for an hour minimum.
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5
Preheat the oven to 190C and line a baking tray with non-stick baking paper.
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6
On a lightly floured surface, divide the pastry into 4 and roll each quarter into a rough oval 1/4- 1/2cm thick.
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7
As you roll, you'll see the butter has not completely mixed through.
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8
Do not be alarmed as this will create a perfect buttery rough puff once cooked.
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9
Take a quarter of the potato and lay in one half of the pastry.
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10
Repeat with the swede, ribeye, minced beef and then finally the diced onions.
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11
Season everything well with salt and white pepper.
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12
Fold the pastry over with your hands cupping the edge, then cut around to give a semi-circle.
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13
Take a corner of the edge and then folder over and pinch.
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14
Repeat to form the crimp around the pasty.
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15
Repeat to make four pasties.
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16
Place on the lined baking tray, brush with egg wash and bake for 40-45 minutes until golden brown.
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17
Allow to rest for 30 minutes before eating.
