Slow Cooked Beef and Ale Pasty with Horseradish Cream Dip and Pickled Red Cabbage Recipe - Great British Chefs

Ingredients

• 500g of strong bread flour
• 1 pinch of salt
• 130g of unsalted butter, chilled and diced
• 130g of lard, or butter if unavailable
• 1 Freshlay Farms Golden Yolker® egg, beaten for egg wash
• 100ml of apple cider vinegar
• 1 tbsp of caster sugar
• 1 bay leaf
• 1 red cabbage, finely sliced
• 20ml of vegetable oil
• 400g of beef skirt, sliced into chunks
• 1 potato, diced
• 1 onion, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 tbsp of tomato purée
• 1 tbsp of plain flour
• 200ml of ale
• 200ml of beef stock
• salt and pepper to taste
• 300g of crème fraîche
• 2 tbsp of grated fresh horseradish root
• 1 tsp Dijon mustard
• 1 pinch of sugar
• 1 bunch of fresh chives, finely chopped