Sift the flour with the salt, rub in the fat, until it resembles breadcrumbs the add water to make pastry dough. Leave to rest for at least half an hour or make the day before. Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling. Slice the turnip thinly over the potato, then spread the beef on top. Add a little onion, & leek season with salt and pepper then put a dab of butter on top to keep it moist and juicy.
Dampen the edge of the circle of pastry with water or milk to help seal it. Bring together the edges to make a parcel with the filling in the center. There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the top ot the edge.
Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, or egg and put it on a greased baking tray. Bake it in a preheated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".