Apetina

Materials

• 250g Beef Steak (cut into small cubes)
• 1 swede (peeled and diced)
• 1 onion (finely chopped)
• 150g APETINA Cheese
• 3 large potatoes (peeled and diced)
• 150g smoked pancetta (diced)
• 1 tsp. rosemary (finely chopped)
• 1 egg (beaten)
• 250g plain flour
• 70g salted butter
• 70g lard
• salt & pepper to taste

Method

Sift the flour in a large bowl with a pinch of salt. With the help of your fingers rub in the butter and the lard and start to knead the dough to a firm consistency. Once ready leave to rest for ½ an hour.

Divide the pastry in four balls and roll into disks approximately 5mm thick.

In a large bowl, mix together the potatoes, swede, APETINA cheese, pancetta, onion, rosemary and steak, then season with salt and pepper. Place the filling equally in the middle of the 4 disks. Dampen the edges of the pastry with water to help seal them. Bring together the edges to make a parcel with the filling in the centre. Pinch and turn the edges over to make a rope-like effect.

With the help of a small knife make a small slit on top of the pastry to let the steam out. Brush the top with the beaten egg and place the parcels on a greased baking tray.

Bake in a pre-heated oven of 200° for 25 minutes, reduce the heat to 180° and cook for further 25 minutes.

Once ready serve immediately with your favourite salad.