Traditional Cornish pasties
- 400g plain flour, plus extra for rolling out
- 200g butter, chilled, cut into small pieces
- 400g rump steak, trimmed of fat and cut into 1cm pieces
- 1 medium onion, thinly sliced
- 1 medium potato, finely diced
- 125g swede, finely diced
- 1 medium free-range egg, beaten
Pre-heat the oven to 200C/180 Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs. Sprinkle on 5-6 tbsp chilled water and mix with a blunt knife until it forms clumps. Gather together with your hands to make a firm dough. If you have time, wrap the dough in cling film and chill it for 30 minutes before rolling it out.
Divide the dough into 4 even pieces, put on a lightly floured surface and roll each one out to a 20cm round.
Put the steak and veg in the centre of each pastry round and then brush the edges with water. Bring the edges of the pastry up to meet in the centre, press together with your fingers and pinch the join to give a crimped effect.
Put the pasties on a baking tray lined with baking paper and brush them with beaten egg. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for 35-40 minutes.