Metric:
For the Pastry:
350gr Self-Raising Flour
150ml Water
85gr Shredded Beef Suet
60gr Butter
( chilled and coarsely grated )
1 Free-Range Egg
4gr Salt
For the Filling:
500gr Beef Skirt
( chopped )
1 tin Beef Consomme
3 Ripe Pears
( peeled, cored and roughly chopped )
2 Onions
( finely chopped )
20gr Worcestershire Sauce
16gr Vegetable Oil
October 15, 2019
I've never heard of this before last week. I made it in the weekend and I must say the idea of combining savory and sweet is brilliant. I really loved it.