Cornish Pasty

Ingredients10

• plain flour250 g
• cold butter125 g
• cold water60 ml
• salt (for dough)1 tsp
• beef skirt steak300 g
• potatoes250 g
• swede (rutabaga)150 g
• onion1 medium
• black pepper½ tsp
• egg (beaten, for glaze)1

Method

1. In a bowl combine flour and salt, cut in butter until mixture resembles breadcrumbs.
2. Add cold water and mix to form a smooth dough; wrap and chill for 15 minutes.
3. On a floured surface roll dough to 3‑mm thickness and cut into 20‑cm circles.
4. In a bowl combine beef, potatoes, swede, onion, pepper and a pinch of salt; place filling on one half of each pastry, leaving a border.
5. Fold the dough over the filling, seal edges by crimping, and brush each pasty with beaten egg.
6. Bake in a pre‑heated oven at 200 °C for 45‑50 minutes until golden brown.