+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:30 - 60 minsCooking Time:30 - 60 minsServes:3 - 4By:Sue FleischlIngredients125 g Pams butter, chilled and diced 125 g lard, chilled and diced 500 g Pams plain flour pinch of Pams salt 6 tbsp chilled water 1 egg, beaten 2 tsp sesame seeds (optional) 1 onion, finely chopped 1 clove garlic, crushed 1 tsp olive oil 1 tsp Pams butter 500 g skirt or scotch steak, trimmed and chopped into 1.5 cm cubes 1 medium potato, peeled and chopped into 1.5 cm cubes 200 g swede, peeled and chopped into 1.5 cm cubes 2 tbsp chopped fresh thyme leaves 1 tbsp sea salt 2 tsp freshly ground pepperInstructionsPlace butter, lard and flour in a food processor. Pulse till crumbs form, then add water and pulse again to make a firm dough. Cut into 4 pieces, flatten slightly, wrap well and chill for at least 30 minutes. Cook onion and garlic together, gently, in olive oil and butter for 5 minutes, till soft. Mix with steak, potato, swede, thyme and salt and pepper. Set aside to cool. Roll each pastry ball to ½ cm thick on a lightly floured surface, and cut each into a 23 cm round (we use a plate to do this). Firmly pack a quarter of the filling along the centre-line of each round. Brush all around the edge of the pastry with beaten egg, then bring the sides up around the filling and crimp firmly together. Place on a lined or non-stick baking tray and brush with remaining beaten egg. Sprinkle with sesame seeds, if using, and chill for 30 minutes. Pre-heat oven to 200°C. Bake pasties for 10 minutes, then lower the temperature to 180°C and bake for another 45 minutes.