Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 75

A shortcrust pastry is usual, although some makers prefer something very like puff. This is rolled and cut to a circle 20cm across. A mixture of roughly equal quantities of raw, chopped beef steak and thinly sliced, raw potato, plus half as much chopped onion and turnip is well seasoned with salt and pepper. The filling is placed on one side of the pastry, the edge brushed with egg and excess pastry folded over to enclose it. The edge is crimped to seal, the outside egg-washed. It is baked at 200°C for 20 minutes, then 180°C for 40 more.