Preheat the oven to 180ºC / 350ºF / Gas Mark 4, about 15 minutes before required. To make the
pastry, sift the flour into a large bowl and add the fats, chopped into little pieces. Rub the fats
and flour together until the mixture resembles coarse breadcrumbs. Season to taste with salt and
pepper and mix again.
Add about 2 tablespoons of cold water, a little at a time, and mix until the mixture comes
together to form a firm but pliable dough. Turn on to a lightly floured surface, knead until
smooth, then wrap and chill in the refrigerator.
To make the filling, put the braising steak in a large bowl with the onion. Add the potatoes and
swede to the bowl together with the Worcestershire sauce and salt and pepper. Mix well.
Divide the dough into 8 balls and roll each ball into a circle about 25.5cm / 10 inches across.
Divide the filling between the circles of pastry. Wet the edge of the pastry, then fold over the
filling. Pinch the edges to seal. Transfer the pasties to a lightly oiled baking sheet. Make a
couple of small holes in each pasty and brush with beaten egg. Cook in the preheated oven for 15
minutes, remove and brush again with the egg. Return to the oven for a further 15-20 minutes until
golden. Cool slightly, garnish with tomato and parsley and serve.