Some different types of fillings for pasties include beef and potatoes, pork and rutabaga, and mushrooms and carrots. Breakfast pasties contain sausage and bacon, and curry pasties are filled with chicken breast, curry sauce and onions.
To make a traditional beef and potato pasty, combine 17 ounces of white flour with 4 ounces of grated lard or butter in a bowl and then work in 1 ounce of butter or margarine and 1 teaspoon of salt. Once the mixture turns crumbly, add 3/4 cup of cold water until it forms a dough. Wrap the dough, and chill for two hours. After chilling, roll it out on a floured surface and cut out large circles.
In a bowl, combine 7 ounces of diced beef skirt, 6 ounces of peeled and diced potatoes, 4 ounces of diced rutabaga, and 2 diced onions, and season the mixture with salt and pepper to taste. Spoon the beef filling into the center of the pastry circles, and close the edges of the dough to form a half circle. Seal the edges with a little butter, and brush the pastry tops with 1 egg beaten with 1 tablespoon of water.
Poke a hole in the top of the pasties, and place them in the oven. Bake at 390 F for 20 minutes, then lower the temperature to 320 F and continue baking for another 20 minutes.