Egg and Mint Pasty

• 6oz plain flour
• pinch of Salt
• 3oz clarified dripping</

Make a dripping crust pastry first. Mix flour and salt to a firm dough with cold water. Roll out thinly, and dot with one-third of the dripping cut into flakes. Fold over, turn, and roll out again. Repeat the process twice more. Let the pastry ‘rest’ in a cool place before use.

Preheat the oven to 425°F, 220°