Hebridean Pasty

Serves 2 Ingredients For the pastry

250g strong bread flour

15g butter

60g vegetable shortening or suet

½ tsp salt

90ml cold water

1 egg, beaten with a pinch salt, for glazing

For the filling

85g onions

100g swede

175g potatoes

Salt and freshly ground black pepper

175g hot smoked salmon

Knob of butter

Method

Add the flour, butter, shortening or suet, salt and water into a bowl and with a spoon combine the ingredients. Begin to use your hands and knead the dough vigorously for about 5 minutes until it becomes smooth. Wrap in cling film and allow to rest in the fridge for an hour.

Peel and chop your onion, swede and potato into wee 1cm squares, mix and season well in a bowl. Preheat the oven to 170°C/340°F.

Divide the pastry dough in half and roll out each into a 25cm round. Spoon half of the vegetable mix onto one half of each round and lay half of the salmon on top, then add a knob of butter on top.

Brush the pastry all the way round the edge with the beaten egg. Fold the pastry over, push with your fingers to seal. A traditional pasty is crimped around the edge 20 times by making small twists along the sealed edge.

Put the pasties on a lined baking tray and brush the top with the egg.

Bake for 40 minutes or until the pasties are golden brown.