1.Sift the flour into a mixing bowl and add
the salt. Rub in the margarine, until the mixture resembles breadcrumbs.
2. Stir in enough cold water to form a soft,
supple dough. Knead once or twice, cover the bowl, and refrigerate until
3. Peel and wash the potatoes and swede.
Grate coarsely into a large bowl, or chop up very finely. Peel the onions,
and chop finely. Add to bowl, and mix in seasoning and mint. Stir well to
4. Divide the pastry into eight pieces. Make
one of them into a ball and then, using a rolling pin, roll out to form a 7˝
(18 cm) circle. Place about two heaped tablespoons of the mixture on one
half of the pastry, then fold the other half over, and press the edges
together*. Flute the edge with the fingers, and brush with the beaten egg.
5. Repeat with the remaining pastry, and then
place the pasties on two trays and bake in the oven at 220˚C (425˚F)
Gas Mark 7 for about forty minutes, or until golden brown. Serve
*Alternatively, place the mixture in the
centre of the circle, and bring the two sides up to meet in the middle