A proper pasty
Rub the fats into the flour until it resembles breadcrumbs
Add COLD water and bring the dough together
Knead well - as you are using bread flour this will take longer than usual
Wrap the pastry in cling film
Put in the fridge and leave it at least 3 hours
Cut the beef and vegetables into similar sized dice
Heat oven to 165c
Roll put the pastry on a floured surface
Cut out 6 large circles using a dinner plate as a template
Top half of each circle with the meat and veg and season generously with pepper add a ittle salt
Brush the edges with the egg mix
Bring the halves together crimping the edges
Place on a baking tray
Glaze with the egg
Bake for 50-55 minutes
Cool for a few minutes and serve
Servings 6