Proper Cornish Pasties

Ingredients

• 350 g beef skirt or braising steak, finely diced
• 250 g waxy potatoes, finely diced
• 150 g swede, finely diced
• 1 onion, finely chopped
• 500 g shortcrust pastry
• 20 g butter
• 1 egg, beaten
• 1 tsp black pepper

Method

1. 1

   Preheat oven to 200°C/180°C fan. Divide the shortcrust pastry into 4 equal balls and roll each into a circle roughly 25cm across.

2. 2

   Mix together the raw beef, potato, swede and onion. Season very generously with salt and plenty of black pepper.

3. 3

   Pile the filling onto one half of each pastry circle, leaving a 2cm border. Dot with butter.

4. 4

   Fold the pastry over the filling and crimp the edges firmly together to seal. Brush all over with beaten egg.

5. 5

   Place on a lined baking tray and bake for 45 minutes until deep golden and the filling is cooked through. Cover loosely with foil if browning too quickly.

6. 6

   Allow to rest for 5 minutes before serving — they are very hot inside.